Mediterranean Spinach Omelette
Ready in 20 minutes, this spinach omelette with a Mediterranean twist is perfect for breakfast. It's packed with vegetables and flavor, and is very easy to make.
Servings: 4 servings
Ingredients
- 1 tbsp olive oil
- 1/2 red onion sliced
- 1/2 cup marinated artichokes sliced
- 1 1/2 cup baby spinach
- 1/2 cup Kalamata olives
- 1/2 cup dried tomatoes sliced
- 4 eggs lightly whisked
Instructions
- Heat olive oil in a large pan over medium heat. Once the oil is shimmery, add the sliced onion and sauté until translucent. Stir in the marinated artichokes.
- Add in the the spinach and cook until wilted. Then add the kalamata olives and sun dried tomatoes and give it a good stir.
- Crack the eggs in a bowl and lightly whisk them. Add the eggs to the sauteed vegetables and season with salt and pepper.
- Cover the pan with a lid and cook until the eggs are set., about 5 minutes.
Notes
- If you have leftover cooked spinach, you can add them to the onions.
- You can also use frozen spinach, make sure to let it thaw a bit and squeeze out all the extra liquid.
- Use other vegetables such as mushrooms, peppers or zucchini if desired.
- If you like cheese, top the omelette with crumbled feta or mozzarella, cover and cook until the cheese is melted.
- It's best to serve this dish immediately. However, if you have leftovers, store it in an airtight container and refrigerate for up to 2 days. To reheat, place the omelette in a pan with 1 tablespoon water and cover. Reheat over medium heat for 5 minutes.
Nutrition
Calories: 189kcal | Carbohydrates: 12g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 445mg | Potassium: 622mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1729IU | Vitamin C: 15mg | Calcium: 68mg | Iron: 3mg