The Spinach and Egg White Omelet is a nutritious and protein-packed dish that's perfect for a healthy breakfast or a light lunch. This recipe combines the simplicity of egg whites with the rich flavors of spinach and aromatic spices to create a delicious and satisfying meal.
- Tip 1: For extra flavor, you can add a sprinkle of cheese, such as feta or cheddar, before folding the omelet.
- Tip 2: Make sure to squeeze out as much moisture as possible from the spinach to avoid a watery omelet.
- Tip 3: If you prefer fresh spinach, you can use it instead of frozen. Simply sauté it a bit longer to wilt it down.
- Tip 4: Experiment with additional herbs and spices, such as oregano, basil, or cayenne pepper, to customize the flavor to your liking.
Enjoy your delicious and healthy Spinach and Egg White Omelet! It's a wonderful way to start your day with a boost of protein and some leafy greens. This simple yet flavorful dish is sure to become a staple in your breakfast repertoire.
Nutrition Facts | |
---|---|
Serving Size | 230 grams |
Energy | |
Calories 100kcal | 5% |
Protein | |
Protein 15g | 10% |
Carbohydrates | |
Carbohydrates 10g | 3% |
Fiber 6g | 15% |
Sugar 1.44g | 1% |
Fat | |
Fat 6g | 7% |
Saturated 0.88g | 3% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 880ug | 98% |
Choline 36mg | 7% |
Vitamin B1 0.12mg | 10% |
Vitamin B2 0.58mg | 44% |
Vitamin B3 0.83mg | 5% |
Vitamin B6 0.25mg | 14% |
Vitamin B9 180ug | 44% |
Vitamin B12 0.07ug | 3% |
Vitamin C 3.15mg | 4% |
Vitamin E 5mg | 36% |
Vitamin K 770ug | 641% |
Minerals | |
Calcium, Ca 230mg | 17% |
Copper, Cu 0.26mg | 29% |
Iron, Fe 3.17mg | 29% |
Magnesium, Mg 130mg | 31% |
Phosphorus, P 90mg | 7% |
Potassium, K 600mg | 18% |
Selenium, Se 22ug | 41% |
Sodium, Na 430mg | 28% |
Zinc, Zn 0.81mg | 7% |
Water | |
Water 200g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
Finished with olive oil and a touch of salt, this healthy and delicious side dish is perfect for any meal.
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