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.

  • 18 Apr 2025
  • Cook time 5 min
  • Prep time 2 min
  • 1 Servings
  • 8 Ingredients

Omelet with spinach, onion, red pepper, mushrooms

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.

Ingredients:

1 cup spinach
30g
1 dash salt
0.40g
1 dash black pepper
1/10g
1/4 cup onion
40g
1/4 cup red pepper
36g
1 cup mushrooms
70g
3/4 cup egg whites
180g
1 tbsp almond milk
16g

Instructions:

1. Prepare the Ingredients:
- 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.
2. Cook the Vegetables:
- 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.
3. Season the Vegetables:
- Season the sautéed vegetables with a dash of salt and black pepper. Stir well to combine.
4. Cook the Egg Whites:
- 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.
5. Finish the Omelet:
- 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.
6. Serve:
- 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 Facts
Serving Size380 grams
Energy
Calories 150kcal8%
Protein
Protein 24g15%
Carbohydrates
Carbohydrates 14g4%
Fiber 2.75g7%
Sugar 7g7%
Fat
Fat 0.76g1%
Saturated 0.11g0%
Cholesterol 0.00mg-
Vitamins
Vitamin A 160ug17%
Choline 24mg5%
Vitamin B1 0.11mg10%
Vitamin B2 1.13mg87%
Vitamin B3 3.49mg22%
Vitamin B6 0.28mg17%
Vitamin B9 90ug23%
Vitamin B12 0.24ug10%
Vitamin C 60mg68%
Vitamin E 1.71mg11%
Vitamin K 150ug123%
Minerals
Calcium, Ca 70mg6%
Copper, Cu 0.36mg40%
Iron, Fe 0.95mg9%
Magnesium, Mg 66mg15%
Phosphorus, P 130mg11%
Potassium, K 850mg25%
Selenium, Se 45ug85%
Sodium, Na 500mg34%
Zinc, Zn 0.74mg7%
Water
Water 330g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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