- 1 bunch fresh spinach
- 1 pinch salt
- 1/2 onion, finely chopped
- 3 eggs, or more to taste
- 1/2 cup natto
- 1 teaspoon extra-virgin olive oil
- Bring a pot of water to a boil; add salt. Add spinach and cook until tender, about 1 minute. Drain and cut into 1-inch strips.
- Heat a skillet over medium heat. Add onion and cook until translucent, about 5 minutes.
- Combine eggs and natto in a bowl until natto is evenly distributed.
- Heat oil in a nonstick frying pan over medium heat. Add egg mixture and cook until nearly set, 3 to 5 minutes. Add cooked spinach and onion. Flip the omelette and finish cooking until fully set, about 2 minutes more.
08/21/2019
recipepes.com
spinach and natto omelette, recipe
PT15M
PT1H
5
455 calories
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