Spinach, Asparagus and Tomato Omelette

Makes 1 serving


  • 1 large egg 
  • 2 egg whites (or another large egg) 
  • 1 tsp. vegetable oil 
  • 1 cup spinach, rough chopped 
  • ½ cup firm tomatoes, small chopped 
  • ⅓ cup asparagus, small chopped 
  • Dash of salt and pepper to taste


  1. Heat your pan on medium-high heat and add vegetable oil. Add spinach, tomatoes and asparagus into the pan and cook for 2-3 minutes until tender. Remove veggies from the pan. 
  2. Whisk eggs in a bowl and pour into the pan. Cook until bubbles start to form, then add the cooked vegetables. Cover with a lid. 
  3. When omelette is starting to move free from the bottom of your pan and the top has cooked, carefully fold in half with a spatula. 


Nutritional analysis per serving: 178 calories, 9.7 g fat, 16.1 g protein, 7.2 g carbohydrate (4.5 g available carbohydrate), 2.7 g fibre, 365 mg sodium 

My Viva Servings: 0 grain, 2 protein, 2 vegetable, 0 fruit, 1 fat, 0 dairy