Spinach and Vegetable Omelette

Spinach and Vegetable Omelette

Health Rating
Prep Cook Ready in Servings
5 min 10 min 15 min 1
Scheduled for:
Breakfast on Thursday

Ingredients for 1

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1/2 tbsp Dill, fresh
1 large egg Egg (scrambled)
1/8 cup chopped Green bell pepper
1 tbsp Olive oil
1/8 cup chopped Red bell pepper
1/8 tsp Salt and pepper
3/4 cup Spinach (washed and torn into pieces)
1/4 medium Tomato (chopped)


Heat oil in a small skillet over medium heat. Scramble the eggs with the dill and some salt and pepper.

Pour eggs onto skillet, swirling to spread. Arrange your diced veggies around on the eggs, then the spinach, spreading it out evenly across the eggs.

Place a lid over the eggs and cook for 3-5 minutes, until the eggs begin to pull away from the pan and appear cooked around the edges. Gently ease the omelette off the skillet, and, holding the skillet at an angle facing towards the omelette, carefully flip the entire omelette over. Cook another 3-5 minutes, until the bottom of the eggs are browned and spinach is wilted.

You can also substitute Swiss chard instead of the spinach.

Nutrition Facts

Per Portion

Calories 223
Calories from fat 173
Calories from saturated fat 32
Total Fat 19.2 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 12.2 g
Cholesterol 193 mg
Sodium 236 mg
Potassium 342 mg
Total Carbohydrate 4.9 g
Dietary Fiber 1.5 g
Sugars 2.6 g
Protein 7.5 g

Dietary servings

Per Portion

Meat Alternative 0.6
Vegetables 1.6

Energy sources

Recipe from:
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