Omelet with spinach and roasted tomatoes

Image courtesy of Apolonia at FreeDigitalPhotos.net

Omelet with spinach and roasted tomatoes
Omelet with spinach and roasted tomatoes
Print Recipe
Servings Prep Time
1 person 5 minutes
Cook Time
30 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
30 minutes
Omelet with spinach and roasted tomatoes
Omelet with spinach and roasted tomatoes
Print Recipe
Servings Prep Time
1 person 5 minutes
Cook Time
30 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
30 minutes
Ingredients
Instructions
  1. Mix together the eggs and the salt and pepper and pour them in a pan that you have already heated half of the olive oil in.
  2. After about 2 minutes flip the omelet with a spatula and cook the other side until its gets golden, then flip it and cook the other side.
  3. When the omelet is ready, remove it from the pan and heat the remaining olive oil in the pan over medium heat and sautè the spinach leaves for 3 minutes.
  4. When the spinach leaves get soft, remove them from the pan and place them on a plate.
  5. Chop the cherry tomatoes in half and fry them on a pan for about 5 minutes.
  6. At the end add to the omelet the spinach leaves and the tomatoes.