Tempeh, Tomato, and Spinach Omelet
Tomatoes and Spinach make a wonderful breakfast. Add them to eggs and you have an instant classic!
Serves: 2Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 3 large egg whites
- 2 large eggs
- 1⁄4 tsp. salt
- 1⁄4 cup cooked julienned tempeh
- 1 cup cooked frozen spinach
- 1 cup chopped tomato
- 1 Tbsp. olive oil
- Beat the egg whites and whole eggs in a small bowl. Mix in the salt. Heat the spinach in a microwavable bowl for about two minutes or until warm and soft. Mix spinach with chopped tomato and tempeh.
- Heat the olive oil in a small skillet on low heat. Pour the egg mixture in to coat the surface. Cook until edges show firmness. Add the spinach mixture evenly over the eggs. Fold one side over the other. Flip the omelet so both sides are evenly cooked. Transfer to a plate and serve.