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10-Minute Spinach Omelet

The recipe is suitable for a low FODMAP diet as all ingredients are low in fermentable carbohydrates.

Adapted from EatingWell, by Breana Lai Killeen, M.P.H., RD

10 mintotal
1servings
5ingredients
255kcal a serving
10-Minute Spinach Omelet

Ingredients

  • 2 large eggs
  • 1 teaspoon extra-virgin olive oil
  • 1 cup spinach
  • 2 tablespoons shredded Cheddar cheese
  • 1 teaspoon chopped fresh dill

Method

  1. Whisk eggs in a small bowl. Heat oil in a small nonstick skillet over medium-high heat, tilting to coat the pan. Pour in the eggs and immediately stir with a rubber spatula for 5 to 10 seconds. Then push the cooked portions at the edge toward the center, tilting the pan to allow uncooked egg to fill in around the edges. Continue to cook until almost set and the bottom is light golden, about 1 minute total.
  2. Remove from heat and top half the omelet with spinach and Cheddar. Fold the other half over the filling. Slide the omelet onto a plate and sprinkle dill on top.

Low-FODMAP check: watch for garlic, onion, wheat, honey, apples, beans, and portion sizes of moderate-FODMAP foods. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

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This recipe also fits: Celiac recipes, Diabetes recipes, High blood pressure recipes, Mediterranean recipes, Balanced recipes, Gluten-free recipes, Crohn’s and colitis recipes, Vegetarian recipes, Keto recipes, Low-carb recipes, Weight loss recipes.