Veggie-Packed Omelet
Fluffy omelet loaded with colorful vegetables and herbs for a nutritious breakfast or lunch
- Prep
- 10 min
- Cook
- 8 min
- Total Time
- 18 min
- Servings
- 1
- Difficulty
- easy
- Cuisine
- American
- healthy
- vegetarian
- breakfast
- low-carb
- protein-rich
Share:
Ingredients
Servings:
1
- 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
- 3g
% 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.