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A plated spinach pesto and sundried tomato omelette with a side salad.

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!
Course Breakfast, Dinner, Lunch
Cuisine International
Prep Time 5 minutes
Cook Time 10 minutes
Servings 1
Calories 298kcal
Author Neil


  • 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.


*You can use a reduced fat version or make my pesto (tagliatelle with home-made pesto)


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