Spinach and Tomato Omelet for Two
With it officially being summer, we thought it would be nice to share a few of Team Lind‘s favorite light and tasty summer dishes.
This one is from Beth:
Spinach and Tomato Omelet for Two
- 4 eggs
- Pepper
- Avocado or olive oil
- “Perfect Pinch” no salt seasoning by McCormick
- 2 Roma tomatoes
- 2 cups fresh spinach
- 1/4 cup of your favorite cheese (I like a mixture of sharp and mozzarella)
- Sea salt
Lightly Beat four eggs in a bowl and season with pepper and “Perfect Pinch” no salt seasoning by McCormick seasonings. If you do not have perfect pinch any no salt seasoning will work. Set aside.
Thinly slice two ripe Roma tomatoes and set aside.
Spray frying pan with Avocado or Olive oil spray and add 2 cups of fresh spinach. Sauté slowly until just wilted.
Then add your egg mixture over the top of the spinach. Cook slowly until most of the egg is set. Once set sprinkle about 1/4 cup of your favorite cheese on one side. (I like a mixture of sharp and mozzarella.) Once slightly melted add your sliced tomatoes to one side of the omelet.
Sprinkle the eggs lightly with sea salt, or any salt that you may have. Add just a pinch more cheese over the tomatoes and then fold the omelet in half.
Top your omelet with a few slices of tomatoes and viola you have a light summer omelet! Don’t forget your mimosa!
