This omelet recipe will give you a healthy and protein-packed start to your day. It’s a great weekend breakfast option, but is easy enough to throw together if you give yourself a little extra time on a weekday morning, too.
It’s also fun to experiment with the ingredients. If you have some other veggies in the fridge or in the garden that look like they’d be fun to add, go for it! Let me know what delicious combinations you come up with.
Spinach and Sun-Dried Tomato Omelet
- 3 eggs
- ½ cup fresh leafy spinach
- 1 Tbsp sun-dried tomatoes
- 2 slices bacon, cooked and crushed
- Salt and pepper, to taste
- 1 sprig parsley, for garnish (optional)
In a large bowl, scramble eggs with a fork till slightly foamy.
Add in spinach, sun-dried tomatoes, and cooked bacon. Mix well again with fork.
Pour egg mixture into a sauté pan and allow it to cook for about 2 to 3 minutes on medium heat, until edges are cooked, lifting the sides to make sure it does not stick to pan.
Once the sides are cooked slightly, lift and fold the egg mixture over on top of itself to further cook the omelet. Cook for another 3 minutes or so until done.
Serve with a garnish of parsley.
Makes 1 omelet.
About the Author
Nisa Burns is a recent culinary school graduate from the Art Institute of Virginia Beach and the author of Kitchenability 101: The College Student’s Guide to Easy, Healthy and Delicious Food. She shares accessible recipes and tips for new cooks on her blog at Kitchenability.com and on her YouTube channel.