Description
A simple and nutritious omelet made with fresh spinach and tomatoes, served alongside a crisp salad for a balanced meal.
Ingredients
Scale
- 2 large eggs
- 1 cup fresh spinach, chopped
- 1 medium tomato, diced
- Salt and pepper to taste
- 1 tablespoon olive oil
- For the salad: 2 cups mixed greens
- 1/4 cup cherry tomatoes, halved
- 1 tablespoon lemon juice
Instructions
- In a bowl, beat the 2 large eggs until well combined.
- Heat 1 tablespoon olive oil in a non-stick skillet over medium heat.
- Add the chopped spinach and diced tomato to the skillet, cooking for 1-2 minutes until softened.
- Pour the beaten eggs over the vegetables and cook for 2-3 minutes, or until the edges start to set.
- Gently fold the omelet in half and cook for another minute until fully set.
- For the salad: In a separate bowl, toss 2 cups mixed greens with 1/4 cup halved cherry tomatoes.
- Drizzle with 1 tablespoon lemon juice and season with salt and pepper.
- Serve the omelet with the fresh salad on the side.
Notes
Use fresh ingredients for the best flavor; this recipe is low-carb and suitable for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Method: Breakfast
- Cuisine: Mediterranean
Nutrition
- Calories: 250
- Sugar: 4g
- Fat: 15g
- Carbohydrates: 10g
- Protein: 15g