Spinach and Tomato Breakfast Omelet with Salad

Spinach and Tomato Breakfast Omelet with Salad

Are you ready to start your day with a burst of color and a symphony of flavors that are not only delicious but also incredibly beneficial for your eyes? I've crafted a breakfast recipe that's not just good for your taste buds but also for your vision.

Introducing the "Spinach and Tomato Breakfast Omelet" paired with a vibrant "Eye-Popping Side Salad." This isn't your ordinary morning meal; it's a celebration of flavors, colors, and nutrients that can help you on your journey to maintaining healthy eyes.

As you savor each bite, you'll be treating your eyes to a delightful mix of antioxidants, vitamins, and minerals known to slow the progress of macular degeneration. So, let's dive into this visually stunning and health-conscious breakfast that proves eating for your eyes can be as delicious as it is nutritious!

Spinach and Tomato Breakfast Omelet


For the omelet:

  • 2 large eggs
  • 1/2 cup spinach, chopped
  • 1/4 cup tomatoes, diced
  • 2 tablespoons red bell pepper, finely chopped
  • 1 tablespoon onion, finely chopped
  • 1/4 cup shredded low-fat cheese (preferably cheddar or mozzarella)
  • Salt and pepper to taste
  • 1/2 teaspoon olive oil for cooking

For the side salad:

  • 1 cup mixed greens (e.g., spinach, kale, arugula)
  • 1/4 cup carrots, thinly sliced
  • 1/4 cup blueberries
  • 1/4 cup walnuts, chopped
  • Balsamic vinaigrette dressing (low-sugar)


Prepare the Side Salad:

In a salad bowl, combine the mixed greens, sliced carrots, blueberries, and chopped walnuts.

Make the Balsamic Vinaigrette:

In a small bowl, whisk together 2 tablespoons of balsamic vinegar and 1 tablespoon of olive oil. Add a pinch of salt and pepper to taste. Drizzle the dressing over the salad, toss gently, and set aside.

Prepare the Omelet:

  1. In a small mixing bowl, whisk the eggs until well-beaten. Add a pinch of salt and pepper to taste.
  2. Heat a non-stick skillet over medium-high heat and add the olive oil.
  3. Add the chopped spinach, tomatoes, red bell pepper, and onion to the skillet. Sauté for about 2-3 minutes until the vegetables are slightly softened.
  4. Pour the beaten eggs over the sautéed vegetables. Allow the eggs to cook undisturbed for a minute or two until they start to set around the edges.
  5. Add the Cheese and Fold: Sprinkle the shredded cheese evenly over one-half of the omelet.
  6. Carefully fold the other half of the omelet over the cheese, creating a half-moon shape.
  7. Continue cooking for another 1-2 minutes until the cheese melts and the omelet is cooked through.

Slide the omelet onto a plate and garnish with a sprinkle of chopped fresh herbs, if desired.

Serve the omelet alongside the prepared side salad with balsamic vinaigrette and enjoy!

Benefits for Macular Degeneration:

  • Spinach: Rich in lutein and zeaxanthin, which are antioxidants that can help protect the retina and slow the progression of macular degeneration.
  • Tomatoes: Contain lycopene, another powerful antioxidant that may reduce the risk of macular degeneration.
  • Carrots: High in beta-carotene, which is converted to vitamin A in the body and supports good vision.
  • Blueberries: Packed with antioxidants that may help reduce oxidative stress in the eyes.
  • Walnuts: Provide omega-3 fatty acids, which are beneficial for eye health.

Including these ingredients in your breakfast can contribute to maintaining healthy eyes and potentially slowing the progression of macular degeneration. Enjoy your nutritious and delicious breakfast!

Here's an approximate nutritional breakdown for the Spinach and Tomato Breakfast Omelet and side salad, but please keep in mind that nutritional values can vary based on the specific brands and quantities of ingredients used:

Omelet (per serving):

  • Calories: 260-300
  • Protein: 18-20 grams
  • Fat: 18-20 grams
  • Saturated Fat: 6-8 grams
  • Unsaturated Fat: 10-12 grams
  • Carbohydrates: 7-9 grams
  • Fiber: 2-3 grams
  • Sugars: 2-3 grams
  • Cholesterol: 380-400 milligrams
  • Sodium: 380-400 milligrams
  • Vitamins and Minerals:
  • Vitamin A: 800-1000 IU (from eggs)
  • Vitamin C: 10-15 milligrams (from tomatoes and bell peppers)
  • Calcium: 100-120 milligrams (from cheese)
  • Iron: 1-2 milligrams
  • Potassium: 300-350 milligrams
  • Lutein and Zeaxanthin: Variable, but significant due to spinach and eggs

Side Salad (per serving):

  • Calories: 150-180
  • Protein: 2-3 grams
  • Fat: 11-13 grams
  • Saturated Fat: 1-2 grams
  • Unsaturated Fat: 8-10 grams
  • Carbohydrates: 12-15 grams
  • Fiber: 3-4 grams
  • Sugars: 6-8 grams
  • Cholesterol: 0 milligrams
  • Sodium: 30-40 milligrams
  • Vitamins and Minerals:
  • Vitamin A: 6000-7000 IU (mainly from carrots)
  • Vitamin C: 15-20 milligrams (from mixed greens and blueberries)
  • Calcium: 40-50 milligrams
  • Iron: 1-2 milligrams
  • Potassium: 150-180 milligrams

The nutritional values are estimates and can vary based on portion sizes, specific ingredients used, and variations in recipes. Additionally, the use of low-fat cheese and a modest amount of olive oil is considered in these estimates. To get the most accurate nutritional information, it's recommended to calculate it using the exact brands and quantities of ingredients you use or consult a registered dietitian.

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