Spinach, Asparagus and Tomato Omelette

Makes 1 serving


  • 1 tsp canola oil 
  • 1 cup roughly chopped spinach
  • ½ cup finely chopped fresh tomato
  • ⅓ cup chopped asparagus
  • 1 large egg 
  • 2 egg whites (or another large egg) 
  • ¼ tsp salt
  • ¼ tsp fresh ground pepper


  1. Heat oil in a medium non-stick fry pan over medium-high heat. Add spinach, tomato and asparagus and cook until asparagus is tender-crisp, about 2 – 3 minutes. Remove from heat and transfer cooked vegetables to a small heatproof bowl and set aside.
  2. Return pan to medium heat. Whisk egg and egg whites with salt and pepper in a bowl and pour into pan. Cook until bubbles start to form around the edges, then add the cooked vegetables. Reduce heat to low and cover with a lid. 
  3. Cook until eggs are set and omelette releases from sides of pan, about 2 – 3 minutes. Gently lift one side of omelette with a spatula and fold in half.
  4. Serve and enjoy!

 Nutritional analysis per serving: 178 calories, 10 g fat, 16 g protein, 7 g carbohydrate (4 g available carbohydrate), 3 g fibre, 365 mg sodium 

My Viva Servings: 2 proteins, 2 vegetables, 1 fat