Avocado, Tomato and Spinach Omelet

Ingredients

• Egg2 count (110 g)
• Spinach1 cup (30 g)
• Oil1/2 tablespoon (5 ml)
• Avocado1/4 count (60 g)
• Tomato1/2 count (65 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Crack the eggs into a bowl and add a pinch of salt and pepper. Beat.

2. 2

   Step 2

   Use a non-stick pan, put half the oil and spread. Preheat over medium heat.

3. 3

   Step 3

   Once heated, pour the beaten eggs. Cover and cook until they set a bit, for about 4 minutes.

4. 4

   Step 4

   Flip using a spatula, lower the heat and cook for 2-3 minutes. Remove.

5. 5

   Step 5

   While the omelet gets cooked, cut the tomato into pieces and slice the avocado.

6. 6

   Step 6

   Once the omelet is ready, serve folded on a plate. Add the tomato, spinach and avocado.

7. 7

   Step 7

   Season the vegetables with lemon juice, remaining oil, salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Avocado, Tomato and Spinach Omelet can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.