Mushroom spinach omelet
Discover the perfect Mushroom Spinach Omelet recipe, combining one egg, three egg whites, fresh vegetables, and a blend of Parmesan and cheddar cheese. Seasoned to perfection with red pepper, garlic powder, and white pepper, this healthy and delicious breakfast is cooked in olive oil for an irresistibly savory start to your day. Quick and easy to make, it's ideal for a nutritious, low-carb meal packed with flavor.
- 03 Aug 2024
- Cook time 20 min
- Prep time 10 min
- 1 Servings
- 13 Ingredients
A Mushroom Spinach Omelet is a delightful and nutritious way to start your day. Packed with protein from eggs and egg whites, as well as vitamins and minerals from fresh vegetables, this omelet is both delicious and healthy. The combination of mushrooms, spinach, and cheeses ensures a burst of flavor in every bite. Follow these steps to prepare a delectable Mushroom Spinach Omelet that will energize your morning.
Ingredients:
Instructions:
- In a medium bowl, whisk together the whole egg and egg whites until well combined.
- Add the grated parmesan cheese, cheddar cheese, salt, red pepper, garlic powder, and white pepper to the egg mixture. Mix thoroughly.
- Heat a non-stick skillet over medium heat and add the olive oil.
- Once the oil is hot, add the sliced mushrooms, diced green pepper, and chopped onion to the skillet. Sauté for about 3-4 minutes, or until the vegetables are tender and the mushrooms have released their moisture.
- Add the chopped spinach to the skillet and cook for another 1-2 minutes until the spinach has wilted. Remove the vegetable mixture from the skillet and set aside.
- Pour the egg mixture into the same skillet, spreading it out evenly.
- Allow the eggs to cook without stirring for about 2-3 minutes, or until the edges start to set and the bottom is lightly golden.
- Once the eggs are mostly set but still somewhat runny on top, spoon the cooked vegetable mixture evenly over one half of the omelet.
- Using a spatula, carefully fold the other half of the omelet over the filling.
- Cook for an additional 1-2 minutes until the eggs are completely set and the cheese is melted.
- Slide the omelet onto a plate, cut it in half if desired, and enjoy hot.
Tips:
- Use fresh spinach and mushrooms for the best flavor and texture.
- Pre-cook the mushrooms and onions to release their moisture and enhance their taste.
- Whisk the eggs and egg whites together thoroughly to ensure a fluffy omelet.
- Cook on medium-low heat to avoid burning the eggs and vegetables.
- Use a non-stick skillet to prevent the omelet from sticking and to make flipping easier.
Creating a Mushroom Spinach Omelet is simple yet rewarding. With the right ingredients and a few cooking tips, you can whip up a nutritious and delicious breakfast in no time. Enjoy the burst of flavors from fresh vegetables and the richness of cheese in every bite. This omelet provides a great start to your day and keeps you feeling full and energized for hours. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 210kcal | 8% |
| Protein | |
| Protein 24g | 15% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 1.46g | 4% |
| Sugar 2.86g | 3% |
| Fat | |
| Fat 12g | 14% |
| Saturated 4.28g | 14% |
| Cholesterol 240mg | - |
| Vitamins | |
| Vitamin A 230ug | 26% |
| Choline 210mg | 37% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.93mg | 71% |
| Vitamin B3 2.04mg | 13% |
| Vitamin B6 0.21mg | 12% |
| Vitamin B9 100ug | 25% |
| Vitamin B12 0.82ug | 34% |
| Vitamin C 27mg | 29% |
| Vitamin E 1.36mg | 9% |
| Vitamin K 150ug | 122% |
| Minerals | |
| Calcium, Ca 150mg | 12% |
| Copper, Cu 0.24mg | 0% |
| Iron, Fe 1.58mg | 14% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 600mg | 18% |
| Selenium, Se 50ug | 86% |
| Sodium, Na 990mg | 66% |
| Zinc, Zn 1.60mg | 15% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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