Ingredients
| spinach, cut into thin strips |
1/2 cup
|
| red bell pepper, small diced |
1/4 small
|
| onion, finely chopped |
1/4 small
|
| green chili, cut into slices |
1
|
| curry powder |
1/4 tsp.
|
| ground cumin |
1/8 tsp.
|
| salt |
1/8 tsp.
|
| ground black pepper |
1/16 tsp.
|
| eggs |
2 large
|
| sunflower oil |
1 tsp.
|
Directions
- CUT and PREPARE the vegetables – spinach, pepper, onion, chili – and have the spices on hand – curry powder, cumin, salt, and pepper. MIX these ingredients in a bowl to ensure the spices and seasonings stick to the vegetables.
- CRACK 2 eggs into the vegetable mixture and WHISK well.
- HEAT the oil in a small pan on low heat and SWIRL to coat.
- POUR the egg-veggie mixture into the pan and USE a spatula to spread the vegetables evenly.
- COOK on low heat to achieve a beautiful golden and thick omelet. Once the surface of the egg begins to dry, FLIP the omelet.
Insider Tips
- Prepare the vegetables beforehand to save time.
Nutritional Info
Per Serving
| Calories |
230
|
| Total Fat |
15 g
|
| Saturated Fat |
3.5 g
|
| Cholesterol |
370 mg
|
| Polyunsaturated Fat |
5 g
|
| Monounsaturated Fat |
4.5 g
|
| Sodium |
860 mg
|
| Carbohydrates |
8 g
|
| Sugar |
3 g
|
| Dietary Fiber |
3 g
|
| Protein |
14 g
|
| Vitamin A |
310 mcg
|
| Calcium |
100 mg
|
| Iron |
3.2 mg
|
| Vitamin D |
2 mcg
|
| Folate |
0 µg
|
| Choline |
300 mg
|
| Potassium |
270 mg
|