Spinach and Kale Omelet with Tomatoes and Bacon

Spinach and Kale Omelet with Tomatoes and Bacon

Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
Yield: 1 serving

2 teaspoons olive oil
1/3 cup cherry tomatoes, halved
1/4 cup red onion, diced
2 strips cooked bacon, chopped
3 eggs
1 tablespoon coconut oil or butter
2 to 3 tablespoons Spinach & Kale Dip made with Greek Yogurt. Also try with any of our Classic Dips & Spreads or our Greek Yogurt Dips & Spreads
freshly chopped parsley, for garnish

Heat olive oil in a medium nonstick skillet over medium heat. Add cherry tomatoes and onion.

Sauté 2 to 3 minutes or until tomatoes are softened. Add bacon and stir. Transfer to a plate. Wipe skillet clean with a paper towel.

In a small bowl, whisk together eggs. Heat coconut oil in same medium nonstick skillet. Pour eggs into skillet and cook 4 to 5 minutes or until eggs are set and bottom is golden.

Spread two or three tablespoons of dip onto half of eggs. Heat for an additional 30 seconds.

Transfer omelet to a plate. Fold over and top with tomato, onion and bacon mixture. Garnish with parsley. Serve immediately.

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Recipe and photo by Spoonful of Flavor.

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