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Ingredients
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2 eggs
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1 cup torn baby spinach leaves
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1 ½ tablespoons grated Parmesan cheese
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¼ teaspoon onion powder
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⅛ teaspoon ground nutmeg
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salt and pepper to taste
Directions
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Beat eggs in a bowl, and stir in baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
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Spray a small skillet with cooking spray and place over medium heat. Once warm, add in the egg mixture and cook until partially set, about 3 minutes. Flip with a spatula, and continue cooking, 2 to 3 minutes.
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Reduce heat to low and continue cooking, 2 to 3 minutes, or until omelet reaches desired doneness.
Nutrition Facts (per serving)
| 186 | Calories |
| 12g | Fat |
| 3g | Carbs |
| 16g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 1 | |
| Calories 186 | |
| % Daily Value * | |
| Total Fat 12g | 16% |
| Saturated Fat 5g | 23% |
| Cholesterol 379mg | 126% |
| Sodium 279mg | 12% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 1g | 3% |
| Total Sugars 1g | |
| Protein 16g | 33% |
| Vitamin C 9mg | 9% |
| Calcium 169mg | 13% |
| Iron 3mg | 15% |
| Potassium 317mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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