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

Serves: 2

Ingredients

  • 3 large egg whites
  • 2 large eggs
  • ¼ tsp. salt
  • ¼ cup cooked julienned tempeh
  • 1 cup cooked frozen spinach
  • 1 cup chopped tomato
  • 1 Tbsp. olive oil

Directions

  • 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.

Recipe Information

Serves: 2

Ingredients

  • 3 large egg whites
  • 2 large eggs
  • ¼ tsp. salt
  • ¼ cup cooked julienned tempeh
  • 1 cup cooked frozen spinach
  • 1 cup chopped tomato
  • 1 Tbsp. olive oil

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories250
Total Fat15g
Saturated Fat3g
Cholesterol185mg
Sodium760mg
Total Carbohydrate10g
Dietary Fiber5g
Sugars3g
Protein21g