High Protein Egg Mushroom Omelette
Elevate your breakfast or brunch game with this High Protein Egg Mushroom Omelette, a flavorful and nutritious twist on a classic favorite. Packed with protein from whole eggs, extra egg whites, and creamy low-fat cottage cheese, this omelette is balanced by the earthy goodness of sautéed button mushrooms, fresh spinach, and finely chopped onions. Lightly seasoned with salt, black pepper, and garnished with fresh parsley, every bite bursts with wholesome flavor. Quick and easy to prepare in under 30 minutes, this dish is the perfect high-protein meal to keep you fueled all day. Whether you're looking for a post-workout boost or a hearty yet healthy start to your morning, this omelette delivers on both taste and nutrition!
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Recipe Information
Ingredients
- 4 large eggs
- 2 large egg whites
- 150 grams button mushrooms
- 100 grams fresh spinach
- 0.5 medium, finely chopped onion
- 100 grams low-fat cottage cheese
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Begin by cleaning the mushrooms with a damp paper towel to remove any dirt. Then, slice them thinly.
In a non-stick skillet, heat half of the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3 minutes.
Add the sliced mushrooms to the skillet and cook until they are golden brown and any liquid has evaporated, about 5 minutes. Stir in the spinach until wilted, then remove the mixture from the skillet and set aside.
In a mixing bowl, combine the eggs and egg whites. Whisk until well combined and slightly frothy. Season with salt and black pepper.
Wipe the skillet clean and return it to the stove with the remaining olive oil over medium heat.
Pour the egg mixture into the skillet, swirling to cover the bottom evenly. Cook for about 2 minutes or until the edges start to set, gently pushing the cooked edges toward the center with a spatula and tilting the skillet to allow the uncooked eggs to flow to the edges.
Once the omelette is mostly set but still slightly runny on top, evenly distribute the mushroom and spinach mixture over one half of the omelette. Spoon the cottage cheese over the vegetables.
Fold the empty half of the omelette over the filling and let it cook for another minute to ensure the inside is warmed through.
Carefully slide the omelette onto a plate, sprinkle with fresh parsley, and serve immediately.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 1989 mg | 86% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 11.9 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 348 mg | 27% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1176 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.
