AuthorNutrition Bangla AuthorCategoryIndian, Non-VegetarianDifficultyIntermediateThis omelet is packed with protein from the eggs and contains plenty of vitamins and minerals from the vegetables
Heat a non-stick skillet with oil or cooking spray.
Add onions, bell pepper, and tomatoes. Saute for 1-2 minutes until slightly softened.
Add spinach and cook for another minute until wilted.
In a bowl, whisk together the egg whites, whole egg, salt, and pepper.
Pour the egg mixture over the vegetables in the skillet, spreading it evenly.
Cook on low heat until the omelet is set, then carefully fold it in half.
Garnish with fresh coriander, if desired, and serve hot.
1 servings
1 Nos
- Amount per serving
- Calories129
- % Daily Value *
- Total Fat 5g7%
- Saturated Fat 1.8g9%
- Monounsaturated Fat 2.2g
- Polyunsaturated Fat 0.9g
- Cholesterol 0.2mg1%
- Sodium 170mg8%
- Total Carbohydrate 3g2%
- Dietary Fiber 1.8g7%
- Protein 13g
- Vitamin A 293mcg33%
- Vitamin C 39mg44%
- Calcium 58mg5%
- Iron 1.9mg11%
- Vitamin K 78mcg65%
- Folate 81mcg21%
- Phosphorus 0.141mg1%
- Zinc 0.9mg9%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Heat a non-stick skillet with oil or cooking spray.
Add onions, bell pepper, and tomatoes. Saute for 1-2 minutes until slightly softened.
Add spinach and cook for another minute until wilted.
In a bowl, whisk together the egg whites, whole egg, salt, and pepper.
Pour the egg mixture over the vegetables in the skillet, spreading it evenly.
Cook on low heat until the omelet is set, then carefully fold it in half.
Garnish with fresh coriander, if desired, and serve hot.