Herb-Roasted Tomato & Spinach Omelet | Kevin Wagonfoot
I’ll be honest—I’m not naturally a spinach person. But somehow, when you roast those tomatoes until they’re almost caramelized and fold them into fluffy eggs with herbs, something magical happens. This omelet has become my go-to when I want breakfast to feel a little less like survival and a little more like actual food.
The beauty of this recipe is that it comes together faster than my excuses for skipping breakfast. Five ingredients, one pan, and you’ve got something that tastes like you tried way harder than you actually did.
Why This Works for Paleo
For anyone eating Paleo, this omelet is a no-brainer. You’re getting quality protein from the eggs, loads of micronutrients from the spinach and tomatoes, and healthy fats that keep you satisfied through the morning. The herbs add flavor without any of the processed stuff, and the whole thing fits perfectly into that whole-foods approach we’re after. No grains, no dairy if you skip it—just real ingredients doing what they do best.
From the cookbook
5-Ingredient Paleo Cookbook
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Herb-Roasted Tomato & Spinach Omelet
Start your day right with this vibrant herb-roasted tomato and spinach omelet, packed with flavors and nutrients. This easy-to-make breakfast is sure to energize you for the day ahead.
Ingredients
- 8 large eggs
- 2 cups fresh spinach
- 1 cup cherry tomatoes
- 1 tablespoon fresh basil
- 1 tablespoon olive oil
Instructions
- Begin by preheating a non-stick skillet over medium heat. Adding the oil first ensures an even cooking surface and helps prevent the eggs from sticking.
- Slice the cherry tomatoes in half and add them to the heated skillet. Sauté them for about 3 minutes until they are soft and begin to blister, enhancing their natural sweetness.
- Add the fresh spinach and chopped basil to the skillet, stirring until the spinach is wilted. This adds wonderful color and nutrition to your omelet.
- In a bowl, whisk the eggs until they're well combined, which incorporates air for a fluffy omelet. Pour the eggs over the vegetables in the skillet, tilting to spread evenly.
- Cook for 3-5 minutes until the edges are set and the top is slightly runny. Use a spatula to gently lift the edges and allow uncooked egg to flow underneath.
- Once the omelet is mostly set, fold it in half and allow it to cook for another minute. This ensures the inside is cooked through and holds the delicious filling.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Don't skimp on the herb-roasting step. Five minutes in a hot oven transforms those tomatoes from ordinary to genuinely delicious.
- Have your spinach prepped and ready before you start cooking—it wilts faster than you'd think, and you don't want scrambled eggs with cold spots.
- A nonstick pan is your friend here, but if you're using cast iron like I do, make sure it's well-seasoned and properly heated before the eggs hit.
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