Spinach, Cheese and Roasted Tomato Omelet

Ingredients

• Egg2 count (110 g)
• Spinach3 leaf (30 g)
• Tomato1/2 count (65 g)
• Mozzarella Cheese1 slice (25 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Slice the tomato. Set some aside to grill and chop the remaining slice.

2. 2

   Step 2

   Crack the eggs in a bowl and add a pinch of salt. Whisk until even.

3. 3

   Step 3

   Use a non-stick pan. Add half the oil and spread using a paper towel. Preheat to medium.

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

   Flip carefully using a slotted spoon and add the pieces of cheese, spinach and chopped tomato.

6. 6

   Step 6

   If you want, you can add oregano basil and/or ground chili pepper.

7. 7

   Step 7

   Fold in half, lower the heat, cover and cook for 2-3 minutes until the cheese melts or the spinach reduces its volume.

8. 8

   Step 8

   Remove the omelet, pour the remaining oil and add the tomato slices with a pinch of salt. Cook each side for 2 minutes and remove.

9. 9

   Step 9

   Serve the omelet with the roasted tomatoes on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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