Mix things up for breakfast with this Spinach Sun-Dried Tomato Omelet!
Food rarely goes to waste in our house. I meal plan every week and stick to my list when I grocery shop (for the most part). Daryl always takes any dinner leftovers to work the next day or two for lunch. However, sometimes the things I need come in packaging that’s just way too big for what I need it for.
For example, spinach. I get that it reduces in size when you cook it down, but at times I still only need a handful or two. My challenge this week was to find a way to use what was leftover so it didn’t go to waste. I managed to use it twice this week, in ways other than salad. First, I used it in this Spaghetti Squash with Spinach and Sun-dried Tomato recipe, and then in this Spinach Sun-dried Tomato Omelet below. Can you tell I was also using up the sun-dried tomatoes??
When Fall began, Daryl said it was “baking season” and decided to start eating gluten again. I baked something every single week. He suffered for it, and we both put on a few pounds. Fast forward to the New Year and he’s avoiding gluten most of the time, and I’m trying to follow a diet mainly of foods that are low on the Glycemic Index (for health reasons). We’ve cut down on the sweets and I’ve decided that maybe we should start trying some new, healthier breakfast options as well.
This Spinach Sun-Dried Tomato Omelet was so delicious and I love that you can very easily customize omelets to your own personal preferences! I left out the onion in mine, and Daryl did not want cheese in his. The ingredients that I listed can be increased, decreased, omitted, or added to! It’s your omelet. Make it your way and let me know how it is!
Spinach and Sundried Tomato Omelet
- 2 eggs
- 1/2 teaspoon butter
- 2 Tablespoons spinach chopped
- 1/4 Cup sundried tomatoes packed in oil, drained and julienned
- 1 Tablespoon jalapeno pepper seeds removed, finely chopped
- 1 Tablespoon red onion diced small
- 1/2 Ounce cream cheese *or try Feta!
- Add eggs to a bowl and mix with a fork until thoroughly scrambled. Set aside. Make sure all your other ingredients are chopped and ready to go before starting to cook the eggs.
- Heat a medium sized frying pan over medium heat. Add the butter and use a silicone brush to help cover the entire bottom of the pan with the butter. Add the eggs, making sure they fill the bottom portion of the pan evenly. Sprinkle on the spinach, tomatoes, peppers, and onions. Add the cream cheese by breaking off small pieces and dropping them into the egg evenly.
- Cover with a lid for a minute or two, being careful not to overcook the bottom portion of the egg. Uncover and fold the omelet in half with a spatula. Cover again for another minute or so, the flip and repeat on the other side until the egg is completely set.
- Serve hot.