1 Serve
15 Mins
Prepare the spinach by washing and roughly chopping the fresh leaves.
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Vitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
152 µg / 400 µgCalcium
87 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
287 mg / 1,250 mgPotassium
314 mg / 4,700 mgSodium
1304 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
5 g / 20 gCholesterol
415 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Whisk the egg whites in a bowl until slightly frothy.
Heat olive oil in a non-stick skillet over medium heat.
Add the spinach to the skillet and sauté until wilted, then pour in the egg whites.
Cook until the eggs are set, season with salt and pepper, fold the omelette, and serve immediately.
5
g50
g1
g
