Garden Veggie Omelet with Fresh Fruit
Start your day off right with a Garden Veggie Omelet with Fresh Fruit. This delightful dish is bursting with nutrients and flavors, featuring a fluffy omelet filled with vibrant spinach and juicy tomatoes. Paired with refreshing pineapple chunks and sweet blueberries, it makes for an energizing breakfast that’s perfect for any occasion. Whether you’re enjoying a leisurely weekend brunch or a quick weekday meal, this versatile recipe promises satisfaction and balance in every bite.
- 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 the eggs, salt, and pepper together in a mixing bowl until well combined.
- Heat olive oil or butter in a non-stick skillet over medium heat.
- If using, sauté the chopped onion until translucent, then add spinach and cherry tomatoes. Cook until just wilted.
- Pour the egg mixture into the skillet, tilting to cover evenly. Cook until set and gently fold the omelet over itself.
- While cooking, chop fresh pineapple and rinse blueberries.
- Transfer the omelet to a plate and serve alongside the fresh fruit.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 370mg