Tomato and spinach omelette

Tomato and spinach omelette

Now I don’t want to teach your grandmother how to suck eggs but this simple classic should not be overlooked when trying to think of delicious carb-free meals and I, for one, used to completely forget about omelettes.

Once you’ve got your technique down, making an omelette is super quick so it’s ideal for a meal on the go. They are also extremely tasty and can be eaten as a breakfast, or, if served with a little side salad, a lunch or dinner – what a winner!! If serving for breakfast I tend to use 2 rather than 3 eggs, but this is up to you (and how hungry you are).

Ingredients (Generous omelette for 1)

  • 3 medium free-range eggs
  • ½ a beef tomato or 5 cherry tomatoes, washed and diced
  • A small handful of spinach, washed and chopped
  • A very small handful of parsley, washed and chopped finely (optional)
  • Teaspoon of olive oil
  • Black pepper


  1. Put a frying pan on a medium heat and warm the olive oil; once warm, add the tomato and cook for 2-3 minutes.
  2. Meanwhile, crack your eggs into a measuring jug and whisk them until combined. Season with pepper.
  3. Add the spinach to the frying pan and cook for another minute.
  4. Turn the heat down slightly and add the egg mixture, tilting the pan so that the egg covers the base evenly.
  5. When the egg starts to cook through but is still a little raw on top, ease around the edge of the omelette with a spatula and fold it over (in half).
  6. When the underside begins to turn golden brown, remove the omelette from the heat and serve with a sprinkle of parsley.
  7. If eating for lunch or dinner serve with a green salad.


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