Easy Tomato Omelette
Whip up this Easy Tomato Omelette in under 10 minutes! Packed with tomatoes, baby spinach, and feta cheese, it's perfect for breakfast or brunch.
Servings: 2 people
Calories: 246kcal
Equipment
- 1 Frying pan
- Bowl
Ingredients
- 3 eggs
- 1 large tomato sliced lenghtways
- Salt to taste
- Black pepper to taste
- ¼ cup of baby spinach chopped
- 2-3 tablespoon of crumbled feta cheese
- A splash of olive oil
Instructions
- Slice the tomatoes lengthways on a chopping board using a sharp knife.
- Crack two eggs into a bowl. Season with salt and pepper to taste.
- Whisk the eggs until fully combined and slightly frothy.
- Heat a splash of oil in a pan over low to medium heat. Add the tomatoes and cook for 2–3 minutes until lightly browned.
- Turn the tomatoes over and sprinkle in the chopped garlic. Let it cook for about 30 seconds.
- Pour the beaten eggs into the pan, spreading them evenly.
- Add spinach on top of the eggs, then sprinkle over the crumbled feta. Cover the pan with a lid and cook for 3–5 minutes, until the omelette is nearly set.
- Carefully fold one half of the omelette over the other. Let it cook for another 2–3 minutes until fully cooked through.
- Gently, slide the omelette onto a plate and serve with a fresh salad or a spoonful of Easy Tomato Relish.
Notes
- Cooking: Avoid heating the omelet on high, as this can overcook it and result in a tough, rubbery texture.
- Mixing: Whisk the eggs thoroughly before cooking to ensure a fluffy and evenly textured omelet.
- Add-ins: This omelet adapts well to different tastes. To customize it to your liking, add mushrooms, crumbled sausage, feta cheese, goat cheese, broccoli, or spinach.
Nutrition
Serving: 149g | Calories: 246kcal | Carbohydrates: 7.27g | Protein: 13.39g | Fat: 18.28g | Saturated Fat: 5.932g | Polyunsaturated Fat: 1.509g | Monounsaturated Fat: 9.267g | Trans Fat: 0.236g | Cholesterol: 185mg | Sodium: 520mg | Potassium: 272mg | Fiber: 1g | Sugar: 2.07g | Vitamin A: 1631IU | Vitamin C: 8.6mg | Calcium: 252mg | Iron: 1.2mg