By Sophie Conniff
Wash the spinach and cherry tomatoes. Halve the cherry tomatoes and set aside.
Grate the provolone or fontina cheese to prepare for easy melting.
In a medium bowl, beat the eggs with salt and pepper until well combined.
Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the spinach and sauté until wilted, about 2 minutes.
Lower the heat to medium-low and pour the beaten eggs over the wilted spinach, mixing gently to combine.
Sprinkle the grated cheese and cherry tomatoes over one half of the omelette.
Cover the skillet with a lid and let the omelette cook for 3-4 minutes, or until the eggs are set and the cheese has melted.
Using a spatula, carefully fold the free half of the omelette over the side with the fillings.
Remove the omelette from the skillet and let it rest for a minute before slicing.
In another pan, heat 1 tablespoon of olive oil or butter and toast the whole-grain bread slices until golden brown on both sides.
Serve the omelette with whole-grain toast on the side. Enjoy your meal!
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This Breakfast Omelette Healthy recipe is ready in 20 minutes and features eggs, spinach, provolone or fontina and other delicious ingredients. Contains 535 calories total.
Wash the spinach and cherry tomatoes. Halve the cherry tomatoes and set aside.
Grate the provolone or fontina cheese to prepare for easy melting.
In a medium bowl, beat the eggs with salt and pepper until well combined.
Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the spinach and sauté until wilted, about 2 minutes.
Lower the heat to medium-low and pour the beaten eggs over the wilted spinach, mixing gently to combine.
Sprinkle the grated cheese and cherry tomatoes over one half of the omelette.
Cover the skillet with a lid and let the omelette cook for 3-4 minutes, or until the eggs are set and the cheese has melted.
Using a spatula, carefully fold the free half of the omelette over the side with the fillings.
Remove the omelette from the skillet and let it rest for a minute before slicing.
In another pan, heat 1 tablespoon of olive oil or butter and toast the whole-grain bread slices until golden brown on both sides.
Serve the omelette with whole-grain toast on the side. Enjoy your meal!
Calories per Serving: 535
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