Spinach Omelet with Tomato Salad

Ingredients

• Spinach1 cup (30 g)
• Egg1 count (55 g)
• Egg White2 count (80 g)
• Garlic1/2 clove (2 g)
• Tomato1 count (130 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   In a bowl crack the egg and add the egg whites with a pinch of salt.

2. 2

   Step 2

   Chop the spinach.

3. 3

   Step 3

   Beat the eggs and then add the chopped spinach. Season with garlic paste or powder.

4. 4

   Step 4

   Place a pan over high heat. Once heated, add half of the oil and spread.

5. 5

   Step 5

   Pour in the mixture, cover and cook for about 3-4 minutes until slightly set.

6. 6

   Step 6

   Carefully flip using a spatula. Lower the heat and cook for 1-2 more minutes.

7. 7

   Step 7

   For the salad cut the tomato into small pieces. If available, add chopped basil.

8. 8

   Step 8

   Season the salad with the remaining olive oil and salt and pepper to taste.

9. 9

   Step 9

   Serve the spinach omelet with tomato salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Spinach Omelet with Tomato Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.