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Spinach Tomato Omelet & Avocado Toast

Tortilla de tomate y espinacas


  • 2 eggs
  • ¼ medium tomato, chopped
  • 2 tbsp onion
  • 1 ½ cups baby spinach leaves
  • 1 small Haas avocado  
  • 1 slices Ezequiel or whole multi grain bread


In a medium pan over medium high heat, add olive oil, onions, spinach, and tomatoes. Set aside. In the same pan add the beaten eggs until omelet is cooked and formed. Add the sauteed spinach mixture to one half of the omelet as you fold it over. Serve with Multigrain bread with slices of avocado.

Toast the bread and spread guacamole serve with tomatoes slices and spinach.

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