Spinach and Tomato Omelet

Ingredients

• Egg2 count (110 g)
• Spinach1/2 cup (15 g)
• Tomato1 count (130 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   Add the chopped spinach leaves to the mixture. You can chop or cut them.

3. 3

   Step 3

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

4. 4

   Step 4

   Once heated, pour the mixture. Cover and cook until it sets a bit, for about 4 minutes.

5. 5

   Step 5

   In the meantime, slice the tomatoes and, if you want, add chopped scallion.

6. 6

   Step 6

   Flip using a spatula, lower the heat and add the tomato with the remaining oil. If you want, you can replace the oil with olive oil.

7. 7

   Step 7

   Cook for 3-4 more minutes and set aside. Serve the omelet folded in half.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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