Tina’s Favorite Sunday Omelet

Tina Butt


This makes a serving for 1 person

  • 2 large organic eggs
  • 5 cherry tomatoes, cut in half
  • 1 handful of spinach
  • 1/2 teaspoon minced garlic
  • 1 Tbsp diced red onion
  • 1/2 tsp dried or fresh parsley
  • 3 whole baby bella mushrooms
  • Olive oil
  • 1 Tbsp feta or goat cheese
  • 1 slice gluten free multi-grain bread

Prep Time

  • Prep – 5 min
  • Cook – 10 min
  • Ready in 15 min
  • Duration – same day!


  1. Heat olive oil in a hot fry6ing pan. Add the garlic, onion, tomatoes and mushrooms and sauté.
  2. Add the eggs and whist to combine the veggies into the eggs.
  3. Let the egg mixture sit and cook on low/medium heat until cooked through enough that you can flip it over to cook both sides.
  4. Once both sides are cooked, add the spinach and cheese to 1/2 the egg then fold the egg in half (you make a 1/2 moon). Serve with some fresh grated pepper and a slice of your favorite toast!

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