Spinach and tomato Omelette

INGREDIENTS 

4 large organic eggs

1 large tomato

1 good handful of fresh spinach or baby spinach

1 tbsp olive oil

A pinch of salt

Freshly ground black pepper 

DIRECTIONS

1. Beat the eggs with some seasoning and reserve.  Deseed and roughly chop the tomato.  Heat the oil in nonstick frying pan.  Gently fry the chopped tomato over a medium heat for 1-2 minutes just to soften.  Transfer to a plate and set aside.
2. Pour the beaten eggs into the frying pan and cook for 3-4 minutes, pushing the edges into the middle and tilting the pan to distribute evenly.
3. Sprinkle over the spinach leaves and reserved cooked tomato and cook for a further 2-3 minutes or until the spinach has just wilted and the eggs have set. Fold one half of the omelette over and slide onto a plate. Cut in two to serve.

High protein energy booster!
Fresh spinach and tomatoes omelette! Simple to make, delicious and tasty!

Enjoy !!

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