Omelet with Spinach and Potato
Melissa Veytia
It's a tasty and healthy breakfast with lots of protein. The night before, chop all the vegetables and store them in a container along with the egg whites. The next day, you just need to add the ingredients to a skillet. Quick and delicious!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
1
Servings
  • 1/2 cups egg white
  • 1 cup spinach, washed and disinfected
  • 1/4 white onions, finely chopped
  • 2 tablespoons parsley, washed and disinfected
  • 1 clove garlic
  • 1/2 cups bell pepper, finely chopped
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoons pepper
  • 1/2 potatoes
Preparation
10 mins
7 mins
Low
  • Preheat the oven to 180°C.
  • Peel the potatoes and cut them into thin strips. Spray them with vegetable oil and bake at 180°C for 15 minutes until lightly golden.
  • Sauté the garlic and onion in a hot skillet with a little oil, add the bell pepper and cook for 5 minutes until softened. Add the egg whites and season with salt and pepper.
  • Sprinkle with parsley and cook for 2 more minutes. Remove from heat and serve with the potatoes and baby spinach.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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