Everything you need to have a beautiful morning, sleepyhead.

Baby Spinach Omelet

on December 8, 2011

It’s Thursday! That means we’re busy crafting for this weekends show at the Brighton Bar. all of our favorite bands are playing and we get a table of our own! Busy little bees need to start their day with a feel good breakfast! That’s why we chose todays recipe, this carb cutting omelet is rich with iron and protein and it’s a little nutty, like us! Enjoy!

Prep Time: 6 minutes

Cook Time: 9 minutes


  • 2 eggs
  • 1 cup torn baby spinach leaves
  • 1 1/2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon ground nutmeg
  • salt and pepper to taste


  1. In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
  2. In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.

*Nutritional Information:

 Calories: 186 | Total Fat: 12.3g | Cholesterol: 430mg

(thanks for the great recipe!)


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