Omelet and Potatoes
- 2 Large Eggs
- 1 Medium White Potato, peeled and diced
- 1 cup Fresh Spinach, finely chopped (uncooked measure)
- 2 tbsp Extra-Virgin Olive Oil (divided)
- 0.5 Avocado, ripe and sliced
- 0.5 tsp Salt (adjust for tolerance)
- Black Pepper (optional)
- Herbs or Spices, such as Parsley, Dill, Thyme or Paprika
Orange Juice
- Oranges, juiced
Directions
- Place diced potatoes in a small pot and cover with water.
Cook 10–12 minutes until very soft. Drain well. - Heat 1 tbsp olive oil in a nonstick pan over low heat.
Add potatoes, sprinkle lightly with salt, and gently warm until tender. - Add chopped spinach to the pan and cook just until fully wilted.
- In a bowl, whisk eggs with a pinch of salt.
- Move the vegetables to one side of the pan, add remaining olive oil, and pour in eggs.
- Cook gently over low heat, lifting edges to form a soft omelet.
- Sprinkle with optional herbs or paprika. Fold and remove from heat while still tender.
- Serve omelet topped with sliced avocado.
- Serve with 6 oz freshly squeezed orange juice on the side.
IBD Note:
- Phase 1: Allowed
- Phase 2–3: Allowed
Texture Modifications
- Extra soft: Dice potatoes very small and cook until mashable
- Post-flare: Serve eggs softly scrambled over mashed potatoes
Nutrition Facts
| Total Servings | 1 |
| Single Serving Size | 1 Omelet + 6 Oz. of Orange Juice |
| Amount Per Serving | |
| Calories | 520 |
| Total Fat | 32 g |
| Sodium | 320 mg |
| Carbohydrates | 48 g |
| Dietary Fiber | 6 g |
| Protein | 18 g |
| Potassium | 1000 mg |
