Spinach & Cherry Tomato Omelette

Name: Spinach & Cherry Tomato Omelette
Total time: 10 min
Yield: 1 people
Ingredients: 3 large Eggs; 0.5 cup Cherry Tomatoes; 1 cup Spinach; 1 tbsp Butter; 1 slice Wholewheat Bread; 1 pinch Salt; 1 pinch Black Pepper

VegetarianUnder 15 MinsHigh Protein • BalancedStovetopBreakfast

Easy

10minutes

360kcal

1person

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A quick, healthy breakfast featuring a fluffy omelette folded with fresh spinach and sweet cherry tomatoes, served alongside buttered wholewheat toast.

Start your day right with this simple, nourishing Spinach & Cherry Tomato Omelette. This quick and easy breakfast perfectly balances the rich, fluffy texture of eggs with the sweet burst of cherry tomatoes and the earthy goodness of fresh spinach. Whether you are rushing out the door on a busy weekday morning or enjoying a lazy weekend brunch, this Spinach & Cherry Tomato Omelette comes together in under 15 minutes. Cooking the cherry tomatoes just until they blister slightly releases their natural sweetness, contrasting beautifully with the savory, wilted spinach. Paired with a slice of crisp, buttered wholewheat toast, this meal provides a satisfying mix of high-quality protein, essential vitamins, and complex carbohydrates to keep your energy levels steady. Feel free to customize the Spinach & Cherry Tomato Omelette by sprinkling in some of your favorite cheese or adding a dash of hot sauce for an extra kick. Enjoy this wholesome, balanced dish that brings vibrant colors and fantastic flavor to your morning plate!

Ingredients

3 large Eggs
50 g Cherry Tomatoes (about 5-6 tomatoes)
30 g Spinach (1 small handful)
1 tbsp Butter
1 slice Wholewheat Bread
1 pinch Salt
1 pinch Black Pepper

Instructions

1
Crack the eggs into a bowl, add a pinch of salt and black pepper, and whisk until thoroughly combined.
2
Slice the cherry tomatoes in half. Heat half of the butter in a skillet over medium heat.
3
Add the cherry tomatoes to the skillet and sauté for 1-2 minutes until they begin to soften. Toss in the spinach and cook for another 30 seconds until just wilted.
4
Pour the beaten eggs over the vegetables. Let them set slightly at the edges, then use a spatula to gently push the cooked edges toward the center, allowing the uncooked eggs to flow underneath.
5
Cook until the omelette is mostly set but still slightly soft on top. Fold it in half and slide it onto a plate.
6
Toast the wholewheat bread, spread with the remaining butter, and serve alongside the warm omelette.