Garden Veggie Omelet with Fresh Fruit
Start your day with a vibrant and nourishing Garden Veggie Omelet with Fresh Fruit. This delightful breakfast features fluffy eggs combined with fresh spinach and juicy cherry tomatoes, creating a satisfying flavor balance that’s both nutritious and energizing. Paired with refreshing pineapple and blueberries, this dish is perfect for busy mornings or leisurely brunches. In just 12 minutes, you can enjoy this simple yet customizable meal that can be tailored to suit your taste preferences. Whether you decide to add extra veggies or enjoy it alongside whole grain toast or creamy avocado slices, this omelet is sure to become a favorite in your breakfast rotation.
- 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 or butter
- 1 cup fresh pineapple, chopped
- 1 cup fresh blueberries
Instructions
- Whisk together the eggs with salt and pepper in a small bowl until well combined.
- Heat olive oil or butter in a non-stick frying pan over medium heat.
- Sauté onions (if using), spinach, and cherry tomatoes until slightly softened.
- Pour the beaten eggs into the pan over the sautéed vegetables and cook until edges begin to set.
- Gently fold the omelet over once firm but still slightly runny in the center; cook for an additional minute or two.
- While cooking, chop fresh pineapple into bite-sized chunks and rinse blueberries.
- Transfer the omelet onto a plate and arrange fresh fruit on the side for a refreshing addition.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 370mg