Measurements

• 3 large Eggs
• 1 cup fresh Spinach
• 1/4 cup Sun-dried Tomatoes, chopped
• 1/4 cup Onions, finely chopped
• 1 clove Garlic
• 1 tablespoon Olive Oil
• Salt, to taste
• Black Pepper, to taste
• 1/4 cup Cheese, shredded

Preparation Method

• 1. In a bowl, whisk the eggs with a pinch of salt and black pepper.
• 2. Heat olive oil in a non-stick skillet over medium heat.
• 3. Add onions and garlic, sauté until onions are translucent.
• 4. Stir in sun-dried tomatoes and spinach, cook until spinach wilts.
• 5. Pour the egg mixture over the vegetables in the skillet.
• 6. Cook until the edges start to set, then sprinkle cheese on top.
• 7. Fold the omelette in half and cook for another minute.
• 8. Slide onto a plate and serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.