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Veggie-Packed Omelet
Fluffy omelet loaded with colorful vegetables and herbs for a nutritious breakfast or lunch
Prep
10 min
Cook
8 min
Servings
1
Difficulty
easy
Total Time
18 min
healthyvegetarianbreakfastlow-carbprotein-rich
Ingredients
3 large eggs
1/4 cup milk
1/2 bell pepper, diced
1/4 cup mushrooms, sliced
1/4 cup spinach, chopped
1/4 cup cherry tomatoes, halved
2 tbsp onion, diced
1/4 cup cheese, shredded
2 tbsp butter
1 tbsp fresh herbs (chives, parsley)
Salt and pepper to taste
Nutrition
Calories
340
Protein
22g
44% DV
Fat
26g
37% DV
Carbs
8g
3% DV
Macronutrient Breakdown
Protein26%
Fat69%
Carbs9%
Fiber
03g
% Daily Values based on a 2000 calorie diet
Step-by-Step
1
Beat eggs with milk, salt, and pepper in a bowl.
2
Heat 1 tbsp butter in a non-stick pan over medium heat.
3
Sauté onion and bell pepper for 2-3 minutes until softened.
4
Add mushrooms and cook for another 2 minutes.
5
Add spinach and tomatoes, cook until spinach wilts.
6
Remove vegetables and set aside.
7
Add remaining butter to pan and pour in beaten eggs.
8
Let eggs set for 2-3 minutes, then add vegetables and cheese to one half.
9
Fold omelet in half and slide onto plate.
10
Garnish with fresh herbs and serve immediately.