Spinach, Tomato, And Cheese Omelet – a delicious recipe with eggs, milk, spinach, tomatoes, swiss cheese, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a small mixing bowl, beat eggs with milk. Add spinach and tomatoes. Season with salt and pepper.
2
Heat olive oil in a nonstick skillet over low to medium heat. Add eggs and swirl to coat bottom of the pan. Let eggs set, about 2 minutes.
3
Place cheese slices on one side of omelet. Gently fold other half over the top of the cheese. Press slightly. Allow cheese to melt, about 1 minute. Remove from pan, serve with whole wheat toast, and enjoy!
4
VARIATIONS:
5
Use as many of your favorite vegetables in this omelet as you like. You can also replace the Swiss cheese with another type of cheese that's safe during pregnancy, like cheddar or American. (The CDC recommends that pregnant woman avoid soft cheeses, even if they're pasteurized.).
174
kcal
Calories
14
g
Fat
2
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 eggs, 3 tablespoons milk, 1 cup spinach, roughly chopped, half a large tomatoes or 1 plum tomato, diced, and more.
Yes, Spinach, Tomato, And Cheese Omelet falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
