Spinach Tomato Veggie Omelette
350 calories · 24 g protein · Breakfast
Prep time
10 min
Cook time
8 min
Servings
1
Calories
350 per serving
A fluffy three egg omelette loaded with spinach, cherry tomatoes, and melted cheese is the fastest way to a high protein breakfast. The whole thing comes off the stove in about fifteen minutes.
At 350 calories with 24 grams of protein and only 10 grams of carbs, it keeps blood sugar steady and hunger quiet all morning. It works just as well as a quick weeknight dinner for one.
Ingredients
- eggs, beaten3 large (150 g)
- butter1 tsp (5 g)
- diced red onion2 tbsp (28 g)
- cherry tomatoes, halved1/2 cup (90 g)
- baby spinach1 cup (30 g)
- shredded cheddar cheese2 tbsp (14 g)
- kosher salt1/8 tsp (0.7 g)
- chopped fresh chives1 tbsp (4 g)
Directions
- 1
Beat the eggs with the salt and a grind of black pepper until completely uniform.
- 2
Melt the butter in an 8 inch nonstick skillet over medium heat and cook the onion 2 minutes until soft.
- 3
Add the tomatoes and cook 1 minute, then stir in the spinach until just wilted; slide the vegetables onto a plate.
- 4
Pour the eggs into the same skillet and tilt to coat the bottom evenly.
- 5
Cook 2 minutes, drawing the edges in with a spatula and tilting the pan so uncooked egg runs underneath.
- 6
Pile the vegetables and cheddar over one half, fold the omelette over, and cook 1 more minute until the cheese melts.
- 7
Slide onto a plate and shower with chives.
Nutrition (approximate)
350
Calories
24 g
Protein
10 g
Carbs
22 g
Fat
Nutrition values are approximate and calculated per serving.
Tips
- ✓Grate the cheese and beat the eggs the night before for a two minute morning.
- ✓Swap the cheddar for feta and add a pinch of dried oregano for a Greek version.
- ✓No milk needed; eggs alone give the fluffiest set.
