Spinach Pesto and Sundried Tomato Omelette
Spinach pesto and sundried tomato omelette is a delicious and easy to cook healthy meal choice. Packed with protein, it's great for breakfast, lunch or even dinner!
- 3 eggs
- 1 tsp olive oil
- 1 tbsp pesto*
- 3 sun-dried tomatoes chopped
- 1 handful of baby spinach
- Freshly ground salt and pepper
In a bowl whisk the eggs together.
Heat the oil in a small non-stick frying pan over medium heat, then add the eggs and cook tilting the pan to distribute the eggs evenly.
When the eggs are still slightly runny in the middle, smooth the pesto over the omelette. Then scatter the sun-dried tomatoes over along with the spinach over half of the omelette and season with salt and pepper.
Fold the omelette in half and cook for about 1 minute more until the spinach is wilted.
Serve with a mixed leaf salad.
Calories: 298kcal | Carbohydrates: 6g | Protein: 18g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 492mg | Sodium: 343mg | Potassium: 388mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1161IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 3mg