Description
Start your day with a vibrant Garden Veggie Omelet with Fresh Fruit, a delightful and nutritious breakfast option that combines fluffy eggs, fresh spinach, and juicy cherry tomatoes. This dish is not only quick to make in just 12 minutes but also pairs perfectly with refreshing fruits like pineapple and blueberries for a wholesome morning meal. Whether you’re rushing out the door or taking your time at brunch, this customizable recipe allows you to create a satisfying dish that energizes you for the day ahead.
Ingredients
Scale
- 2 large eggs
- 1 cup baby spinach
- 2 tbsp cherry tomatoes, halved
- 1 tbsp chopped onion (optional)
- Salt & pepper to taste
- 1 tsp olive oil
- 1 cup fresh pineapple, chopped
- 1 cup fresh blueberries
Instructions
- In a small bowl, whisk together the eggs, salt, and pepper until well combined.
- Heat olive oil in a non-stick frying pan over medium heat. If using, add chopped onions and sauté until translucent.
- Add baby spinach and cherry tomatoes; briefly cook until the spinach wilts.
- Pour the beaten eggs over the vegetables and allow to cook until edges set, then gently fold the omelet in half.
- While cooking, chop fresh pineapple into bite-sized pieces and rinse blueberries under cold water.
- Transfer the warm omelet to a serving plate and arrange fruits alongside it. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 12g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 370mg