Spinach, cheese & tomato omelette
Start your day with a nutritious and delicious Spinach, Cheese & Tomato Omelette! Made with fresh tomatoes, spinach, eggs, parmesan cheese, and a touch of butter, this easy recipe combines simplicity and flavor for a perfect breakfast. Light sour cream adds a creamy texture, making it an irresistible morning dish.
- 22 Mar 2024
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 6 Ingredients
Make the most of your breakfast or brunch with this delicious and nutritious spinach, cheese, and tomato omelette. This recipe combines fresh vegetables with savory cheese and protein-rich eggs to create a balanced meal that is both satisfying and easy to prepare. Whether you're a seasoned chef or a kitchen novice, this omelette is sure to delight your taste buds and provide essential nutrients to start your day right.
Ingredients:
Instructions:
- Wash and dice the tomatoes.
- Wash and roughly chop the spinach.
- Grate the parmesan cheese if it's not pre-grated.
- Crack the eggs into a mixing bowl and beat them until they are well combined. Add salt and pepper to taste.
- In a large non-stick frying pan, melt the butter over medium heat.
- Once the butter has melted and is starting to bubble, add the diced tomatoes.
- Cook the tomatoes until they are softened and most of the liquid has evaporated, about 5-7 minutes.
- Add the chopped spinach to the pan with the tomatoes.
- Cook for another 2-3 minutes until the spinach is wilted. Stir occasionally.
- Remove the tomatoes and spinach from the pan and set them aside in a bowl.
- Reduce the heat to medium-low. If needed, add a little more butter or oil to the pan to prevent sticking.
- Pour the beaten eggs into the pan, making sure they spread out evenly. Let the eggs cook undisturbed for about 2-3 minutes, or until the edges start to set.
- Using a spatula, gently lift the edges of the omelette and tilt the pan to let any uncooked egg flow to the edges.
- Cook for another 2-3 minutes until almost set but still slightly runny on top.
- Spoon the spinach and tomato mixture evenly over one half of the omelette.
- Sprinkle the grated parmesan cheese on top of the spinach and tomato mixture.
- Carefully fold the empty half of the omelette over the filling side using a spatula, forming a half-moon shape.
- Let the omelette cook for an additional minute to melt the cheese and finish cooking the eggs.
- Carefully slide the omelette onto a serving plate.
- Serve immediately, garnished with a dollop of light sour cream on the side or on top, if desired.
Tips:
- Use fresh spinach and tomatoes for the best flavor and nutritional value.
- Make sure to beat the eggs thoroughly to achieve a fluffy omelette.
- Cook on medium heat to avoid burning the butter and eggs.
- Feel free to add other herbs such as basil or parsley for extra flavor.
- Serve the omelette immediately for the best texture and taste.
With simple ingredients and a straightforward cooking process, this spinach, cheese, and tomato omelette is a fantastic choice for a healthy and tasty meal. The combination of creamy sour cream, fresh tomatoes, and hearty spinach pairs perfectly with the rich flavor of parmesan cheese. Whether you're cooking for yourself or hosting a breakfast gathering, this omelette is bound to impress. Enjoy your delicious creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 320kcal | 13% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 13g | 4% |
| Fiber 1.68g | 4% |
| Sugar 3.76g | 4% |
| Fat | |
| Fat 22g | 27% |
| Saturated 11g | 37% |
| Cholesterol 350mg | - |
| Vitamins | |
| Vitamin A 340ug | 38% |
| Choline 280mg | 50% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.49mg | 38% |
| Vitamin B3 0.87mg | 5% |
| Vitamin B6 0.20mg | 11% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 1.28ug | 53% |
| Vitamin C 20mg | 23% |
| Vitamin E 1.92mg | 13% |
| Vitamin K 50ug | 40% |
| Minerals | |
| Calcium, Ca 310mg | 24% |
| Copper, Cu 0.10mg | 0% |
| Iron, Fe 1.81mg | 16% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 600mg | 18% |
| Selenium, Se 33ug | 58% |
| Sodium, Na 510mg | 34% |
| Zinc, Zn 2.34mg | 21% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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