Best Spinach Tomato Omelette Recipes

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SPINACH, TOMATO, AND FETA EGG WHITE OMELETTE



Spinach, Tomato, and Feta Egg White Omelette image

Easy and filling egg white omelette stuffed with veggies and tangy feta.

Provided by patnodes

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 6

cooking spray
3 egg whites
salt and ground black pepper to taste
¼ cup chopped fresh spinach, or more to taste
6 cherry tomatoes, sliced
2 tablespoons crumbled feta cheese

Steps:

  • Heat a skillet over medium heat and spray with cooking spray.
  • Whisk egg whites with salt and pepper in a bowl. Pour egg mixture into the heated skillet and swirl until eggs cover entire bottom of skillet; cook for 1 to 2 minutes. Arrange spinach, tomatoes, and feta cheese in the middle of the eggs. Cook until edges of eggs begin to curl up, 2 to 3 more minutes. Loosen omelet from the skillet using a spatula and fold in half; continue cooking until cheese is melted, 2 to 3 more minutes.

Nutrition Facts : Calories 121.2 calories, Carbohydrate 6.5 g, Cholesterol 16.8 mg, Fat 4.4 g, Fiber 1.3 g, Protein 14.7 g, SaturatedFat 2.9 g, Sodium 396.2 mg, Sugar 1.5 g

SPINACH, TOMATO AND RICOTTA OMELETTE



Spinach, Tomato and Ricotta Omelette image

Make and share this Spinach, Tomato and Ricotta Omelette recipe from Food.com.

Provided by ImPat

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 teaspoon olive oil
1 zucchini (coarsely grated, squeeze out excess moisture)
40 g spinach leaves (baby 4 cups)
70 g sun-dried tomatoes (99% fat free 1/3 cup)
4 (50 g) eggs
fresh ground black pepper
50 g low-fat ricotta (fresh crumbled)
2 slices sourdough bread (1cm thick or gluten free bread toasted)

Steps:

  • Heat half of the oil in a medium non-stick frying pan over a medium heat and add the zucchini to the pan and cook, stirring often, for 2 minutes or until the zucchini softens.
  • Transfer the zucchini to a medium bowl and add the spinach and tomatoes and to to combine and set aside and cover to keep warm.
  • Wipe the pan with paper towel to clean and then heat the remaining oil in the pan on medium.
  • Put the eggs in a small bowl and season with pepper and whisk to combine and pour into a jug and add half the egg mixture to the pan, then swirl to coat base of pan and cook for 3 to 4 minutes or until the omelette is almost set.
  • Use a flat bladed knife to carefully slide around the edge of the omelette to loosen.
  • Spoon half the zucchini mixture over one half of the omelette and sprinkle with half of the ricotta and then flip over the uncovered half of the omelette to cover filling and slide the omelette onto a plate and cover loosely with foil to keep warm.
  • Repeat with remaining egg, zucchini mixture and ricotta to make a second omelette.
  • Sprinkle the omelettes with pepper to serve and accompany with the sourdough toasted.

SPINACH & TOMATO OMELETTE



Spinach & tomato omelette image

Gluten free, quick and easy

Provided by cathww

Time 18m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Wilt spinach in a pan then chop. Whisk eggs in a bowl, add spinach, cut cherry tomatoes in half and add to mixture.
  • Heat oil in frying pan on a medium heat, pour in egg mix and cook for 3-4 minutes.
  • Dot over the cheese and grill on high for 2-3 minutes.

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