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Spinach and Tomato Omelette
Spinach and Tomato Omelette

Spinach and Tomato Omelette
A quick and nutritious breakfast omelette with fresh spinach and tomatoes.
Spinach and Tomato Omelette
Ingredients:
1
Servings
  • 3
    item
     egg
  • 50
    g
     spinach
  • 1
    item
     tomato
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 10 minutes
Spinach and Tomato Omelette
Instructions:
  1. Beat the eggs in a bowl and season with salt and black pepper.
  2. Heat olive oil in a non-stick pan over medium heat.
  3. Add spinach and cook until wilted, about 2 minutes.
  4. Add chopped tomato and cook for another minute.
  5. Pour the beaten eggs over the spinach and tomato.
  6. Cook until the eggs are set, folding the omelette in half.
  7. Serve immediately.
Nutrition Per Serving 200 g Per 100g
Energy 324 kcal 162 kcal
Protein 19 g 9.5 g
Fibre 2 g 1.0 g
Salt 2 g 1.0 g
Sugar 3 g 1.5 g
Carbohydrates 6 g 3.0 g
Fat 25 g 12.5 g
  • 3
    item
     egg
  • 50
    g
     spinach
  • 1
    item
     tomato
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Beat the eggs in a bowl and season with salt and black pepper.

Heat olive oil in a non-stick pan over medium heat.

Add spinach and cook until wilted, about 2 minutes.

Add chopped tomato and cook for another minute.

Pour the beaten eggs over the spinach and tomato.

Cook until the eggs are set, folding the omelette in half.

Serve immediately.

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