FeelGoodFoodie · by Yumna Jawad★ 5.0 (157)
Veggie Omelet
NUTRITION · PER SERVING20M COOK
CAL 21%·PRO 52%
CARBS 14G13% OF CAL
5G FIBER0G ADDED5G INTRINSIC4G OTHER5G TOTAL SUGAR
FAT 31G66% OF CAL
8G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable-filled omelet loaded with sautéed peppers, onions, mushrooms, and spinach, then topped with melted cheddar. Quick, flexible, and satisfying for breakfast or brunch.
mainamericanegg disheggs🍳 skilletgluten freevegetarian
View the full recipe on FeelGoodFoodie →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 tablespoon olive oil
- ¼ cup red onions (finely chopped )
- ¼ cup red bell peppers (finely chopped )
- ¼ cup mushrooms (sliced )
- 1 cup baby spinach
- salt and pepper ( to taste)
- 2-3 eggs
- 1 tablespoon water
- 2 tablespoons shredded cheddar cheese
- Fresh parsley (for serving)
At a glance
PER SERVING · TIME 20M
CAL 21%·PRO 52%
CARBS 14G13% OF CAL
5G FIBER0G ADDED5G INTRINSIC4G OTHER5G TOTAL SUGAR
FAT 31G66% OF CAL
8G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1277mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1649mg
- Calcium
- 321mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1277MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.