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Spinach Tomato and Cheese Omelette

This is a recipe for Spinach Tomato and Cheese Omelette
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Course: Egg
Servings: 2
Author: Vanjo Merano


  • 2 eggs
  • 3/4 cups fresh baby spinach
  • 1 small ripe roma tomato chopped
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup salted butter


  • Melt half of the butter in a pan.
  • Once the butter starts to bubble, add tomato. Saute for 1 minute.
  • Put the spinach in the pan. Cook for 30 seconds. Transfer everything in a clean plate.
  • Wipe the pan clean using a paper towel. Heat the pan in a stovetop using low to medium heat. Melt the remaining butter in the pan.
  • Beat the eggs in a bowl. Pour into the pan. Tilt the pan to distribute the beaten eggs equally.
  • Once the eggs starts to form, pour the cooke tomato and spinach over the egg. Top with shredded cheese. Continue to cook until the eggs are done.
  • Fold the omelet halfway to secure the filling. You can top the omelet with more cheese.
  • Transfer to a serving plate. Serve.
  • Share and enjoy!


Serving: 2g