Veggie Omelet with Avocado Toast
Prep 5 min, Cook 8 min, Total 13 min, Serves 1
Ingredients
Method
- 1Heat the olive oil in an 8-inch nonstick pan over medium heat. Cook the onion and pepper for 3 minutes, add the spinach, and stir until wilted.
- 2Whisk the eggs and whites with a pinch of salt and pour over the vegetables. Pull the set edges toward the center until mostly set, about 2 minutes.
- 3Fold the omelet in half and slide it onto a plate.
- 4Toast the bread, smash the avocado on top, and finish with flaky salt and chili flakes.
Nutrition per serving
| Ingredient | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| large eggs | 100 g | 143 | 12.6 g | 0.7 g | 9.5 g |
| large egg whites | 66 g | 34 | 7.2 g | 0.5 g | 0.1 g |
| baby spinach | 30 g | 7 | 0.9 g | 1.1 g | 0.1 g |
| red bell pepper, diced | 40 g | 10 | 0.4 g | 2.4 g | 0.1 g |
| onion, diced | 20 g | 8 | 0.2 g | 1.9 g | 0.0 g |
| olive oil | 4.5 g | 40 | 0.0 g | 0.0 g | 4.5 g |
| whole-wheat bread | 32 g | 81 | 4.0 g | 13.7 g | 1.1 g |
| avocado | 40 g | 64 | 0.8 g | 3.4 g | 5.9 g |
| Total | 387 | 26 g | 24 g | 21 g |
Values are estimates from USDA FoodData Central. Actuals vary by brand and portion.
