Garden Veggie Omelet with Fresh Fruit
Start your day with a burst of flavor and nutrition with this Garden Veggie Omelet with Fresh Fruit. This delightful dish features a fluffy omelet packed with vibrant spinach and juicy cherry tomatoes, perfectly complemented by a refreshing side of sweet pineapple and blueberries. Ideal for busy mornings or leisurely brunches, this recipe is not only quick to prepare but also customizable to suit your taste. Whether you stick to the core ingredients or mix in some of your favorite veggies, this colorful breakfast option promises both satisfaction and wellness in every bite.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 1 cup baby spinach
- 2 tbsp cherry tomatoes, halved
- 1 tbsp chopped onion (optional)
- Salt & pepper, to taste
- 1 tsp olive oil
- 1 cup fresh pineapple, chopped
- 1 cup fresh blueberries
Instructions
- In a bowl, whisk together the eggs, salt, and pepper until fully blended.
- Heat olive oil in a non-stick frying pan over medium heat. If using onion, sauté until translucent.
- Add spinach and cherry tomatoes; cook briefly until they soften.
- Pour in the whisked eggs, tilting the pan for even coverage. Cook until set but slightly soft in the center.
- Gently fold the omelet using a spatula and allow it to cook for an additional minute.
- While the omelet cooks, arrange fresh pineapple chunks and blueberries on a plate.
- Serve warm alongside the fresh fruit for a delightful meal.
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 10g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 370mg