Health · Nutrition · Recipes

Spinach, Tomato & Avocado Omelette

By Rana Wright

I love breakfast.  It might be my favourite meal of the day.  There is something about waking up, making a steaming, hot cup of tea and getting my morning meal prepared.  It’s helps clear the sleep out of my head and sets a successful tone for my day.    I aim to eat 5-6 cups of veggies a day. That’s a whole lot of yummy micronutrients so getting in them at each main meal (and snacks too) is important.  One of the ways I do this is to make sure I get some veggies in first thing in the morning.

I’m sharing one of my favourite breakfasts! A spinach, tomato and avocado omelette.

egg

Ingredients (Makes one omelette)

  • 1 large egg
  • 63 grams egg whites
  • 3 cups spinach
  • 75 grams chopped cherry tomatoes
  • ¼ cup salsa (I use Compliments Medium Salsa which has no added sugar)
  • 50 grams avocado
  • 50 grams strawberries
  • 50 grams blackberries
  • 6 – 3 seed lentil with turmeric crackers
  • Pam olive oil spray

egg2.jpg  egg4.jpg

Directions:

  • Heat small fry and spray with a bit of Pam Olive Oil.
  • Add in spinach and chopped cherry tomatoes
  • Cook until spinach is just wilted
  • Remove spinach and tomatoes and set aside on a plate.
  • Spray a bit more Pam olive oil into pan.
  • Mix egg and egg white together
  • Pour into pan and make sure it covers entire bottom of pan
  • Cook egg mixture until set.
  • Add spinach and tomato back into pan on half of the omelette.
  • Carefully fold other half of omelette over the spinach and tomato.
  • Cook for another minute
  • Remove carefully from pan
  • Top with salsa and avocado
  • Serve blackberries, strawberries and crackers on side

egg5  egg6.jpg

Nutrition Information per 1 serving:

  • 320 cals
  • 29 g carbs
  • 15 g fat
  • 21 g protein
  • 8 g fibre
  • 8 g sugar

 


Related Articles:

Easy 2 Bite Egg Cups

Sweet Potato Kale Frittata

Fall Squash Bake

 

 

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