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Spinach and Herb Omelet with Barley Flatbread

This dish pairs spinach, chopped with mixed fresh herbs, chopped, barley flatbread or whole-grain flatbread and eggs. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch
Easy
Balanced High satiety Heart friendly Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

32 g Protein
46 g Carbohydrates
40 g Fat
10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 179g eggs 256 kcal
  • 143g spinach, chopped 33 kcal
  • 42g mixed fresh herbs (parsley, cilantro, dill), chopped 15 kcal
  • 96g yellow onion, diced 38 kcal
  • 22g olive oil 194 kcal
  • 0.6 tsp (1g) dried fenugreek leaves 3 kcal
  • 84g barley flatbread or whole-grain flatbread 103 kcal
  • 24g lemon wedge 7 kcal
  • 2g salt 0 kcal
  • 0.6 tsp (1g) black pepper 3 kcal

Cooking instructions

  1. spinachyellow onionolive oilsaltblack pepper
    Heat 1 tsp olive oil in a nonstick skillet over medium. Saute onion until soft, 4 to 5 minutes, then add spinach and cook until wilted; season lightly with salt and pepper.
  2. eggsmixed fresh herbs (parsleydried fenugreek leaves
    Whisk eggs with chopped herbs and dried fenugreek (if using).
  3. eggsolive oil
    Add remaining olive oil to the skillet. Pour in eggs and cook on low-medium until the edges set, 4 to 6 minutes.
  4. Flip or fold and cook 1 to 2 minutes more until just set. Remove to a plate.
  5. barley flatbread or whole-grain flatbreadlemon wedge
    Toast the barley flatbread in the same skillet for 30 to 60 seconds per side. Serve with the omelet and lemon wedge.

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