Eggs are perfect to include in your breakfast because it’s filling due to its high protein content. Enjoy this spinach tomato omelette and stay energized throughout the morning.
Omelette with spinach, tomatoes and Spring onions
1 teaspoon extra-virgin olive oil
1 medium tomato, sliced
1 spring onions, sliced
1 tablespoon chopped onions
1 cup baby spinach, washed
Salt to taste
1/8 teaspoon freshly ground pepper
In a small mixing bowl, beat eggs with milk. Add spinach, spring onions and tomatoes. Season with salt and pepper.
Heat olive oil in a nonstick skillet over low to medium heat.
Add Onions and stir fry for 40 seconds.
Add eggs and swirl to coat bottom of the pan.
Use a spatula to fold it in half, and continue to cook, letting the insides completely cook through.
Remove from pan, and serve with potatoes or whole wheat toast, and enjoy!
You can use as many of your favorite vegetables in this omelet as you like. The veggies in this recipe can be swapped for your favorite.