Recipe description
July 22, 2026
Spanish omelet breakfast bowl
Warm Spanish omelet breakfast bowl supporting gentle digestion and fiber variety for daily gut-friendly meals
Antioxidant Rich
High Protein
82%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Contains vegetables that contribute fiber and micronutrients.
- Includes colorful plant foods supporting dietary diversity.
- Balanced with protein from eggs and healthy fats from olive oil.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Egg
4
piece
Potato
2
piece
Onion
1
piece
Capsicum, red
1
piece
Spinach
2
tablespoon
Oil, olive
2
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Paprika powder
0.5
teaspoon
Instructions
1
Peel and dice the potatoes into small cubes. Finely chop the onion and dice the red bell pepper.
2
Heat olive oil in a non-stick skillet over medium heat. Add potatoes and cook for 8-10 minutes until softened.
3
Add onion and red bell pepper to the skillet. Cook for another 5 minutes until vegetables are tender.
4
In a bowl, whisk eggs with salt, black pepper, and paprika until well combined.
5
Pour the egg mixture over the vegetables in the skillet. Add spinach and stir gently to distribute evenly.
6
Cook over medium-low heat for 5-7 minutes until the bottom is set, then flip and cook for another 3-4 minutes until cooked through.
7
Divide the Spanish omelet between two bowls and serve warm.
More Recipes For Your Gut
Nutrition
430 kcal
Calories
24 g
Protein
70 g
Carbohydrates
4 g
Fiber
6 g
Sugar
44 g
Fat
6 g
Saturated fat
1.3 g
Salt
FAQ
How many servings does this recipe make?
It yields 2 servings.
Can I prepare this bowl in advance for quick breakfasts?
It's best fresh, but you can refrigerate cooked components and reheat gently; avoid soggy texture.
I don't have potatoes. What's a good substitute?
Try sweet potato, zucchini, or cooked chickpeas; cooking times may vary.
Is this gluten-free and suitable for most diets?
Yes, it contains no gluten ingredients; check added spices.
How should I store leftovers?
Refrigerate in an airtight container for up to 2 days; reheat gently.
How can I boost fiber or prebiotic content?
Add more fiber-rich vegetables like broccoli or leafy greens, or serve with a fiber-rich side like beans or whole grains.
Can I use egg whites instead of whole eggs?
Yes, but expect a lighter texture; you may need more egg whites to bind.
What about paprika? How spicy is it, and can I omit or change it?
Paprika adds mild warmth; omit or use smoked paprika for a smoky note.
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