Spinach and Tomato Omelette

  • 15 m


This simple and nutriеnt dеnsе spinach and tomato omеlеttе will give you thе еxtra push you nееd to stay fuеlеd for your daily activities. This mеal works well with Ulcеrativе Colitis. It's a tasty and filling way to start thе day and thanks to thе richnеss of fеta chееsе combinеd with thе frеsh spinach and chеrry tomatoеs.


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Step 1

Smash the eggs into a bowl and beat them until well combined—season with salt and pepper. Chop the fresh spinach and halve the cherry tomatoes. Crumble the feta cheese.

Step 2

Heat one tablespoon of olive oil in a nonstick skillet over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted.

Step 3

Count the split cherry tomatoes to the skillet and cook for 2 minutes, letting them soften. Scatter the crushed feta cheese evenly over the vegetables.

Step 4

Pour the beaten eggs over the sautéed vegetables and feta in the skillet. Allow the eggs to set around the edges, then gently lift the edges with a spatula to let the raw eggs flow underneath.

Step 5

Once the omelette is mostly set but still slightly runny on top, carefully fold it in half with the spatula. Cook for 1-2 minutes until the eggs are fully cooked.

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