It’s Sunday morning and you’re not sure what to prepare for your family for breakfast. Whip up this easy omelet and enjoy it with your loved ones in the morning. It’s delicious and loaded with nutrients because it has spinach and red peppers in it. Kids love omelets and they even love to take it as a snack to school. You can keep some for the next day and give it to your kids as a healthy cold snack.


Servings: 10 slices

Preparation time: 10 minutes/Cooking time: 30 minutes

- 500 grams baby spinach or 250 grams frozen spinach, melted
- 1 red pepper, finely chopped
- 1 onion, finely diced
- 2 tbsp. vegetable oil (I use canola)
- 4-5 potatoes, peeled, washed, and thinly sliced
- 7 eggs
- 2-3 tbsp. cream or milk
- 1 cup grated cheese, like Gruyere or Emmental
- 1 tsp salt
- Freshly ground black pepper
- 1 tsp Herbes de Provence or a mix of dried herbs like thyme, oregano, and basil


  1. Start with the potatoes:
  2. Brush a wide frying pan with oil, and spread the potato slices overlapping each other as shown in the photos.
  3. Cover the pan and put it on low heat for around 15-20 minutes or until the potato slices are soft and done.
  4. Meanwhile, put the oil in another frying pan on the heat and add the diced onions and half the salt.
  5. Mix well until the onions are translucent and soft.
  6. Add the red pepper and keep mixing.
  7. Add the spinach (It doesn’t matter if it is fresh or frozen) and mix well until the spinach is soft and wilted. 
  8. Mix the eggs with the cream or milk, remaining salt, black pepper, and herbes de Provence.
  9. Add the cooked spinach and red pepper on top of the potato slices.
  10. Add the grated cheese, then add the egg mix.
  11. Cover the pan again and let it cook slowly on low heat.
  12. For a crispy golden topping, heat the grill in your oven and put the pan uncovered for few seconds until golden brown.
  13. Serve the omelet hot or cold with salad.