Wrap up your morning with this savoury and satisfying Spinach Omelette with Spiced Squash, filled with vitamins A, C, K, and folate. This dish offers a range of health benefits due to its contents’ unique nutritional properties and bioactive compounds. It’s also a great way to incorporate vegetables into your breakfast routine!
Easy-peasy freeze
For convenience and easy meal prep, these wraps can be made ahead of time and kept in a freezer bag, individually wrapped, for up to 3 weeks. To reheat, enclose wrap in a warm damp paper towel and microwave for approximately 3 minutes. The time may vary depending on your microwave.
Spinach Egg Wrap Omelette with Spiced Squash
Ingredients
- 1 cup (250 mL) baby spinach, plus extra for filling
- 4 large organic eggs
- 2 Tbsp (30 mL) + 1 tsp (5 mL) avocado oil
- 1 small butternut squash, peeled and diced
- 1 1/4 tsp (6 mL) ground cumin
- 1/2 tsp (2 mL) ground coriander
- 1 small shallot, peeled and minced
- 1/4 tsp (1 mL) turmeric
- 1/2 cup (125 mL) plain Greek yogurt
- 2 Tbsp (30 mL) freshly squeezed lemon juice
- 1 clove garlic, peeled and minced
- 1 tsp (5 mL) dried or fresh, chopped chives
- Salt and pepper, to taste
Directions
01
To make spinach-egg omelette, in blender, place 1 cup (250 mL) spinach and 2 eggs and blend until completely smooth.
02
In large (10 to 12 inch) skillet on medium heat, add 1 Tbsp (15 mL) avocado oil. Pour in half of spinach and egg mixture and cook for 3 to 4 minutes, until bubbles form. Gently flip over, as you would a crepe, and cook for an additional 2 to 3 minutes. Remove from pan and set aside to cool while preparing filling.
03
For filling, in large skillet, heat 1 Tbsp (15 mL) avocado oil on medium-high heat. Add diced squash in single layer with cumin, coriander, and shallot. Sauté, stirring occasionally, until crispy, caramelized, and tender, about 5 to 10 minutes per side. Remove squash from pan and set aside.
04
While pan is still hot, add remaining 1 tsp (5 mL) avocado oil, if needed, and remaining eggs; scramble for 3 to 4 minutes, or until desired doneness.
05
For yogurt sauce, in small bowl, whisk turmeric, yogurt, lemon juice, garlic, and chives and season with salt and pepper, to taste.
06
To assemble, top spinach-egg omelette with extra spinach, scrambled eggs, caramelized butternut squash, and any optional toppings.
07
Serve immediately with yogurt sauce.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
