Spinach Tomato Mozzarella Omelet

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 324kcal

Ingredients

  • 4 tsp Extra-virgin olive oil
  • 1/4 Onion diced
  • 4 cups Baby spinach
  • 1/2 Tomato diced
  • 8 Eggs
  • 4 oz Mozzarella cheese
  • 4 slices Multigrain bread toasted
  • 4 oz Grapes
US Customary - Metric

Instructions

  • Preheat oven to 200 degrees. (If making multiple omelets store the cooked ones on a baking sheet in the oven until all are finished)
  • Heat oil in a nonstick pan on medium heat. Add, diced onion and spinach. Saute for 2 - 3 minutes until its wilted.
  • In a bowl whisk the eggs with a pinch of salt and pepper. Toast the bread
  • Pour the eggs into the pan. As the eggs set around the edge of the pan, with a spatula, gently lift the egg to allow uncooked egg to flow underneath. When eggs are almost set on the surface but still look moist, add the tomatoes and cheese. Slip the spatula under the omelet and fold over.
  • Serve with corned beef hash (see recipe) and grapes on the side.

Notes

**Can be made 1 - 2 days in advance**

Nutrition

Calories: 324kcal | Carbohydrates: 19g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 350mg | Sodium: 307mg | Potassium: 479mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1016IU | Vitamin C: 57mg | Calcium: 221mg | Iron: 3mg

Spinach Tomato Mozzarella Omelet

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 324 kcal

Ingredients
 
 

  • 4 tsp Extra-virgin olive oil
  • 1/4 Onion diced
  • 4 cups Baby spinach
  • 1/2 Tomato diced
  • 8 Eggs
  • 4 oz Mozzarella cheese
  • 4 slices Multigrain bread toasted
  • 4 oz Grapes

Instructions
 

  • Preheat oven to 200 degrees. (If making multiple omelets store the cooked ones on a baking sheet in the oven until all are finished)
  • Heat oil in a nonstick pan on medium heat. Add, diced onion and spinach. Saute for 2 - 3 minutes until its wilted.
  • In a bowl whisk the eggs with a pinch of salt and pepper. Toast the bread
  • Pour the eggs into the pan. As the eggs set around the edge of the pan, with a spatula, gently lift the egg to allow uncooked egg to flow underneath. When eggs are almost set on the surface but still look moist, add the tomatoes and cheese. Slip the spatula under the omelet and fold over.
  • Serve with corned beef hash (see recipe) and grapes on the side.

Notes

**Can be made 1 - 2 days in advance**

Nutrition

Calories: 324kcalCarbohydrates: 19gProtein: 20gFat: 19gSaturated Fat: 7gCholesterol: 350mgSodium: 307mgPotassium: 479mgFiber: 3gSugar: 13gVitamin A: 1016IUVitamin C: 57mgCalcium: 221mgIron: 3mg
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