Spinach and tomato omelet

Ingredients for 2 servings:

• 400 g leaf spinach, frozen
• 50 g parsley
• 2 egg whites
• 2 eggs, whole
• 1 tsp sesame oil
• salt and pepper
• 2 tomatoes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

low carb, enjoyable breakfast without carbohydrates

Thaw the spinach leaves and squeeze the water thoroughly. Finely chop the parsley and add it. Add the eggs and egg whites and season with salt, pepper, and sesame oil (you can omit it if you don’t like the taste). Place everything in a tall container and puree thoroughly with a hand blender. Cut the tomatoes into slices about 0.5–1 cm thick. There should be enough slices to cover the bottom of the pan in which you will cook the omelet. Lightly oil the pan and preheat it well. Fry the tomatoes very quickly for about 2 minutes, turning once. Since tomatoes contain a lot of water, they tolerate high heat well. Reduce the heat and carefully pour the spinach and egg mixture over the tomato slices, making sure they don’t move too much, which will make them look nicer. Let the omelet set in the pan with the lid on over low heat for about 10 minutes. Finally, place the pan under the grill for another 5 minutes at 250 °C so that the top also gets enough heat.