By Chef
Begin by washing the fresh spinach and cherry tomatoes thoroughly. Pat them dry with a clean kitchen towel.
Slice the cherry tomatoes into halves and set aside.
In a medium bowl, crack the eggs and season with a pinch of salt and black pepper. Whisk until well combined and slightly frothy.
Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat.
Add the spinach to the skillet and sauté for 2-3 minutes until it is wilted. Remove the spinach from the skillet and set aside.
In the same skillet, pour in the whisked eggs. Let them cook undisturbed for about 1 minute until they begin to set around the edges.
Sprinkle the wilted spinach evenly over one half of the omelette. Add the goat cheese and halved cherry tomatoes on top of the spinach.
Using a spatula, carefully fold the other half of the omelette over the filling. Allow the omelette to cook for another 1-2 minutes until the cheese begins to melt.
Meanwhile, toast the gluten-free bread in a toaster or toaster oven until golden brown.
Once cooked through, slide the omelette onto a plate and serve with the toasted gluten-free bread on the side.
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By Chef
This Breakfast Gluten-Free Omelette Vegetarian recipe is ready in 20 minutes and features Eggs, Fresh spinach, Goat cheese and other delicious ingredients. Contains 420 calories total.
Begin by washing the fresh spinach and cherry tomatoes thoroughly. Pat them dry with a clean kitchen towel.
Slice the cherry tomatoes into halves and set aside.
In a medium bowl, crack the eggs and season with a pinch of salt and black pepper. Whisk until well combined and slightly frothy.
Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat.
Add the spinach to the skillet and sauté for 2-3 minutes until it is wilted. Remove the spinach from the skillet and set aside.
In the same skillet, pour in the whisked eggs. Let them cook undisturbed for about 1 minute until they begin to set around the edges.
Sprinkle the wilted spinach evenly over one half of the omelette. Add the goat cheese and halved cherry tomatoes on top of the spinach.
Using a spatula, carefully fold the other half of the omelette over the filling. Allow the omelette to cook for another 1-2 minutes until the cheese begins to melt.
Meanwhile, toast the gluten-free bread in a toaster or toaster oven until golden brown.
Once cooked through, slide the omelette onto a plate and serve with the toasted gluten-free bread on the side.
Calories per Serving: 420
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