Spinach and Tomato Omelet
Tender eggs and egg whites fold around wilted spinach and juicy tomatoes for a protein-rich omelet with a short ingredient list.
By Moow Editorial ·
- Cook moisture out of the tomatoes and spinach before filling the eggs.
- Make four omelets in succession so each one folds neatly.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 omelets
- Prep time: 12 minutes
- Cook time: 22 minutes
The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 omelets.
- Calories: 260 kcal
- Protein: 26 g
- Carbohydrates: 8 g
- Fat: 14 g
- Fiber: 3 g
- Sodium: 507 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full reviewed recipe yield.
- 8 large eggs (400 g without shells)
- 1 2/3 cups (400 g) fresh egg whites
- 8 packed cups (240 g) baby spinach, chopped
- 4 medium (480 g) tomatoes, seeded and chopped
- 1 tablespoon (14 g) olive oil, divided
- 1/2 teaspoon (1 g) ground black pepper
- 1/4 teaspoon (1.5 g) fine salt
Directions
1. Heat half the oil in a 12-inch nonstick skillet. Cook the tomatoes until their juices reduce, about 4 minutes; add the spinach and cook until wilted, then transfer the filling to a bowl.
2. Whisk the eggs, egg whites, black pepper, and salt until uniform.
3. Brush the skillet with one-quarter of the remaining oil, add one-quarter of the egg mixture, and cook over medium-low until nearly set. Add one-quarter of the filling and fold.
4. Cook until the center reaches 160°F (71°C), then repeat with the remaining oil, egg mixture, and filling to make four omelets.
Sources
Contains eggs. Cook each omelet to 160°F (71°C), keep raw egg away from cooked filling, and refrigerate leftovers within 2 hours.