Spinach, Tomato, and Cheese Western Omelet

Spinach, Tomato, and Cheese Western Omelet

A very colourful and pretty omelet in a quiche style. Delicious with juicy tomato and melting cheese.

Ingredients: 4 servings

1 bunch (200g)
4 rashers
Frutica tomatoes (cherry tomatoes are fine too)
130g (4 tomatoes) (6-8 cherry tomatoes)
Olive oil
1/2 tablespoon
Garlic (grated)
1 clove
Salt and pepper
To taste
200 ml
Consomme cube
Melting cheese
To your liking


1. Cut the tomatoes into 4 to 6 equal pieces. Discard the spinach roots and cut into 3-cm lengths. Cut the bacon into 1-cm widths. Grate the garlic.
2. Heat the olive oil in a frying pan and fry the garlic over low heat. When the garlic is fragrant, add the bacon.
3. Add the spinach to step 2 and continue frying. Season with salt, pepper, water and consomme cube. Separatenly, beat the eggs.
4. After the consomme cube is dissolved pour in the beaten eggs. Sprinkle with the cheese and arrange the tomatoes. Cover with a lid until the eggs are cooked.

Story Behind this Recipe

I created this recipe using spinach and Frutica Tomatoes sold at the Cookpad shop.