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Open Faced Omelet

Open Faced Omelet with Spinach and Cherry Tomatoes

Calories: 601kcal
Author: Marwin Brown


  • 1/4 cup red onion thinly sliced
  • 1 cup baby spinach or baby kale
  • 4-5 cherry tomatoes halved
  • 2 eggs
  • 1 tsp black pepper
  • ¼ cup shredded cheddar cheese optional
  • 1 avocado sliced


  • In a 9 inch skillet coated with non-stick cooking spray or olive oil, saute onions and spinach for 2-3 minutes.
  • Add tomatoes and cook for another 30 seconds
  • In a bowl whisk together eggs and pepper.
  • Pour eggs over vegetable mixture.
  • Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little, and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
  • Remove from heat.
  • Serve with avocado
  • Optional - Sprinkle with shredded cheese; cover and let stand for 5 minutes or until cheese is melted.


Calories: 601kcal | Carbohydrates: 27g | Protein: 24g | Fat: 48g | Saturated Fat: 13g | Cholesterol: 357mg | Sodium: 348mg | Potassium: 1470mg | Fiber: 16g | Sugar: 5g | Vitamin A: 4197IU | Vitamin C: 47mg | Calcium: 307mg | Iron: 4mg
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