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+ servings

Spinach and Kale Omelet with Tomatoes and Bacon

Yield: 1 omelet
Prep Time:
7 mins
Cook Time:
8 mins
Total Time:
15 mins
A delicious omelet made with spinach and kale dip, tomatoes, bacon and onions! Enjoy a hearty meal for breakfast or brunch and fuel up for the day ahead.


  • 2 teaspoons olive oil
  • 1/3 cup cherry tomatoes halved
  • 1/4 cup diced red onion
  • 2 strips bacon cooked and chopped into small pieces
  • 3 eggs
  • 1 tablespoon coconut oil or butter
  • 2 to 3 tablespoons La Terra Fina Spinach and Kale Dip & Spread
  • freshly chopped parsley for garnish


  1. Heat olive oil in a medium nonstick skillet over medium heat. Add cherry tomatoes and onion. Saute for 2 to 3 minutes or until tomatoes are softened. Add chopped bacon and stir. Transfer mixture to a plate. Wipe the skillet clean with a paper towel.
  2. In a small bowl, whisk together eggs. Heat coconut oil in the same medium nonstick skillet. Pour eggs into skillet and cook 4 to 5 minutes or until the eggs are set and the bottom is golden. Spread two or three tablespoons of La Terra Fina Spinach and Kale Dip onto half of the omelet. 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.

Nutrition Information

Calories: 588, Fat: 52g, Saturated Fat: 23g, Cholesterol: 520mg, Sodium: 485mg, Potassium: 435mg, Carbohydrates: 7g, Fiber: 1g, Sugar: 3g, Protein: 23g, Vitamin A: 955%, Vitamin C: 14.3%, Calcium: 74%, Iron: 2.6%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Breakfast
Cuisine: American
Keyword: spinach and kale omelet with tomatoes and bacon
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