Spinach & Tomato Omelet

Spinach & Tomato Omelet

5 Reviews
From the EatingWell Kitchen

This colorful, flavorful omelet packs two servings of vegetables. Now that's starting your day off right!

Ingredients 1 serving

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  • 1 teaspoon extra-virgin olive oil
  • 5 cherry tomatoes, halved
  • 1 scallion, sliced
  • 1 cup baby spinach, washed, with water still clinging to leaves
  • 1/2 cup liquid egg substitute, such as
  • 1/4 cup shredded reduced-fat Cheddar cheese
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon water

Preparation

  • Active

  • Ready In

  1. Spray a small nonstick skillet with cooking spray. Add oil and heat over medium-high heat. Add tomatoes and scallion and cook, stirring once or twice, until softened, 1 to 2 minutes. Place spinach on top, cover and let wilt, about 30 seconds. Stir to combine.
  2. Pour in egg substitute, reduce heat to medium-low and continue cooking, stirring constantly with a heatproof rubber spatula, until the egg is starting to set, about 20 seconds. Continue cooking, lifting the edges so the uncooked egg will flow underneath, until mostly set, about 30 seconds more.
  3. Sprinkle cheese, salt and pepper over the omelet. Lift up an edge of the omelet and drizzle the remaining 1 tablespoon water under it. Cover, reduce heat to low and cook until the egg is completely set and the cheese is melted, about 2 minutes. Fold over using the spatula and serve.

Nutrition information

  • Per serving: 161 calories; 7 g fat(2 g sat); 3 g fiber; 9 g carbohydrates; 16 g protein; 26 mcg folate; 6 mg cholesterol; 3 g sugars; 4584 IU vitamin A; 30 mg vitamin C; 192 mg calcium; 2 mg iron; 695 mg sodium; 337 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 1/2 vegetable, 2 lean meat, 1 fat

Reviews 5

August 23, 2016
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By: Carrielee
We didn't add water, used 2 large eggs & everything came out perfect. Ours was cooked in an 8 inch Starfrit fry pan.
April 02, 2013
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By: EatingWell User
Too runny Absolutely too much liquid. I was concerned even with the oil, but after adding the spinach, too, it was a bit of a mess. Since it couldn't set up, I abandoned the omelet idea in favor of scrambled egg. Also wound up having to drain off liquid. We scooped it into tortillas, topping with the cheese and some salsa. Tasted fine, but not a good recipe for omelet. Pros: Great mix of veggie flavors Cons: Too much oil, wouldn't set
December 03, 2011
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By: rwfsam
Turned out well, will make this again
July 20, 2011
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By: EatingWell User
Yum! I added bella mushrooms like the person who commented before suggested and I also added garlic to mine. I didn't have egg substitute though so I had to use real eggs, I just skipped out on the cheese to reduce the fat and it came out delicious! :) Pros: Fast and Easy
October 07, 2010
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By: EatingWell User
I thought this was really delicious! I added baby bella mushrooms and it came out so good! Will be making this more often! :)