High Protein Denver Omelet
Elevate your breakfast game with this High Protein Denver Omelet—a nourishing and flavor-packed twist on the classic recipe. Perfect for those seeking a protein-rich start to their day, this omelet combines fluffy eggs and egg whites with tender pieces of diced chicken breast, vibrant bell peppers, and caramelized onions. A touch of melted cheddar cheese adds a creamy finish, while olive oil ensures the vegetables are sautéed to perfection. Ready in under 30 minutes and ideal for two servings, this recipe is low in fat but big on taste, making it a guilt-free indulgence. Whether you're fueling up for a busy morning or meal-prepping for the week, this balanced, hearty omelet checks all the boxes for a high-protein breakfast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Eggs
- 2 large Egg whites
- 2 tablespoons Skim milk
- 100 grams Cooked chicken breast, diced
- 1 small Green bell pepper, diced
- 1 small Red bell pepper, diced
- 0.5 medium Onion, diced
- 50 grams Cheddar cheese, shredded
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a medium bowl, whisk together the eggs, egg whites, and skim milk until well combined. Season with salt and black pepper, and set aside.
Heat olive oil in a medium non-stick skillet over medium heat.
Add the diced onion, green bell pepper, and red bell pepper to the skillet, and sauté for about 4-5 minutes, or until the vegetables are tender.
Stir in the diced chicken breast and continue to cook for an additional 2 minutes, allowing the chicken to heat through.
Pour the egg mixture over the cooked vegetables and chicken in the skillet.
Using a spatula, gently push the cooked portions of the eggs from the edges toward the center, allowing uncooked egg to flow to the edges. Cook until the eggs are mostly set, but still slightly runny on top.
Sprinkle the shredded cheddar cheese over one half of the omelet.
Carefully fold the omelet in half, covering the cheese with the other side. Allow it to cook for another minute to melt the cheese and finish cooking the eggs.
Slide the omelet onto a plate, cut in half, and serve immediately.
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 1965 mg | 85% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 10.8 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 555 mg | 43% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1156 mg | 25% | |
*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.
