Omelet with spinach, onion, red pepper, mushrooms
Start your day with a nutritious veggie omelet packed with fresh spinach, crisp onion, vibrant red pepper, earthy mushrooms, and fluffy egg whites. Seasoned with a dash of salt and pepper and a touch of almond milk for a flavorful, protein-rich breakfast.
Cook time 5 min
Prep time 2 min
Ingredients:
1 cup spinach1 dash salt
1 dash black pepper
1/4 cup onion
1/4 cup red pepper
1 cup mushrooms
3/4 cup egg whites
1 tbsp almond milk
Are you looking for a healthy, protein-packed breakfast option that doesn't compromise on flavor? This Veggie Omelet with spinach, onion, red pepper, mushrooms, and egg whites is an excellent choice. It's quick to make, nutrient-rich, and perfect for starting your day on a high note.
Instructions:
- Finely chop the onion and red pepper.
- Slice the mushrooms.
- Rinse and roughly chop the spinach if not already prepped.
- In a small bowl, mix the egg whites and almond milk until well combined.
- Heat a non-stick skillet over medium heat.
- Add a light spray of cooking oil or a small amount of olive oil to the skillet.
- Once the skillet is hot, add the chopped onion, red pepper, and mushrooms.
- Sauté for about 3-4 minutes, or until the vegetables are tender and the mushrooms are golden brown.
- Add the spinach to the skillet and continue to cook for another 1-2 minutes, until the spinach is wilted.
- Season the sautéed vegetables with a dash of salt and black pepper. Stir well to combine.
- Push the veggies to one side of the skillet.
- Pour the egg whites mixture into the empty side of the skillet.
- Allow the egg whites to set slightly before gently stirring them, gradually incorporating the vegetables.
- As the egg whites begin to solidify but are still slightly runny, carefully fold the omelet in half.
- Continue to cook for another minute or until the egg whites are fully cooked through and no longer runny.
- Slide the omelet onto a plate.
- Enjoy your nutritious and delicious veggie omelet hot, perhaps with a side salad or whole grain toast.
Tips:
- Make sure to finely chop the vegetables to ensure they cook evenly and blend well with the egg whites.
- Pre-cook the vegetables in the pan slightly before adding the egg whites to release their flavors and reduce excess moisture.
- Use a non-stick pan to prevent the omelet from sticking and to use less oil.
- Cook on medium-low heat to prevent the omelet from burning and to ensure it cooks evenly throughout.
- Feel free to add other seasonings or herbs like garlic powder, paprika, or fresh basil for extra flavor.
- Serve with a side of whole-grain toast or avocado slices for a more filling meal.
There you have it, a delicious and nutritious Veggie Omelet that's perfect for breakfast or brunch. With simple ingredients and straightforward steps, you can enjoy a tasty meal that's both satisfying and healthy.
Nutrition per serving
1 ServingsCalories 150kcal
Protein 24g
Carbohydrates 14g
Fiber 2.75g
Sugar 7g
Fat 0.76g
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