Heart-Healthy Egg Mushroom Omelette
Savor the goodness of a "Heart-Healthy Egg Mushroom Omelette," a delightful fusion of flavor and nutrition that’s perfect for any meal. Featuring fluffy eggs and egg whites whisked with low-fat milk for a light texture, this omelette is packed with wholesome vegetables like earthy button mushrooms, vibrant red bell peppers, and nutritious spinach leaves. Sautéed with a touch of olive oil and seasoned to perfection, each ingredient shines in this protein-rich dish that’s both satisfying and kind to your heart. Garnished with fresh parsley for a refreshing finish, this easy-to-make recipe comes together in just 20 minutes and serves up a deliciously balanced option for health-conscious foodies. Perfect for weight management, heart health, and an energy-packed start to the day, make this dish your go-to choice for flavorful wellness!
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Recipe Information
Ingredients
- 2 large Eggs
- 2 large Egg whites
- 1 teaspoon Olive oil
- 4 pieces Button mushrooms
- 1 cup Spinach leaves
- 0.25 medium Red bell pepper
- 0.25 small Onion
- 1 tablespoon Low-fat milk
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley
Instructions
Begin by preparing the vegetables. Slice the mushrooms, chop the spinach leaves roughly, finely dice the red bell pepper and onion, and finely chop the fresh parsley.
In a medium bowl, whisk together the eggs, egg whites, and low-fat milk until well combined and slightly frothy. Evenly whisking will add air into the mixture, making the omelette light and fluffy.
Season the egg mixture with salt and black pepper and gently stir to combine.
Heat a non-stick skillet over medium heat and add the olive oil.
Once the oil is warm, add the onions and cook them for about 2 minutes until they become translucent.
Add the sliced mushrooms and bell pepper to the skillet. Sauté for about 3-4 minutes until the mushrooms become golden brown and tender.
Stir in the spinach leaves and cook until they have wilted, which should take about 1 minute.
Pour the egg mixture into the skillet over the cooked vegetables. Tilt the pan to ensure the eggs are evenly spread across the pan.
Lower the heat to medium-low and let the omelette cook undisturbed for 2-3 minutes, or until the edges start to set.
Using a spatula, gently lift the edges and tilt the pan to allow uncooked egg to flow underneath the cooked portion for even cooking.
When almost set, sprinkle the chopped parsley over one half of the omelette.
Carefully fold the omelette in half using the spatula and cook for another 1-2 minutes to ensure the inside is fully cooked.
Slide the omelette onto a plate and serve immediately. Enjoy a heart-healthy meal packed with nutrition and flavor.
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 883 mg | 38% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.5 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 127 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 789 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
