High Protein Mushroom Omelette
Elevate your breakfast game with this High Protein Mushroom Omelette, a nutrient-packed dish perfect for fueling your day. Featuring a hearty combination of fluffy eggs, egg whites, earthy cremini mushrooms, vibrant baby spinach, and creamy cottage cheese, this omelette offers a delicious way to boost your protein intake. Sautéed onion and garlic enhance the flavor profile, while fresh parsley adds a burst of freshness to every bite. Ready in just 25 minutes, this recipe is quick, healthy, and ideal for meal prep or a satisfying brunch. Serve this protein-rich omelette hot for a wholesome start or pair it with a side salad for a balanced and nutritious meal.
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Recipe Information
Ingredients
- 4 large eggs
- 2 egg whites
- 150 grams cremini mushrooms
- 50 grams baby spinach
- 100 grams cottage cheese
- 1 tablespoon olive oil
- 1 small onion
- 2 cloves garlic
- 1 tablespoon fresh parsley
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing your ingredients. Slice the cremini mushrooms, finely chop the onion and garlic, and wash the baby spinach and fresh parsley. Set aside.
In a medium-sized bowl, crack the eggs and add the egg whites. Whisk together with the salt and black pepper until well combined.
Heat a non-stick skillet over medium heat and add the olive oil. Once the oil is hot, add the onions and garlic. Sauté for about 2-3 minutes until the onion is translucent.
Add the sliced mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
Add the baby spinach to the skillet and cook for another 1-2 minutes, just until the spinach wilts.
Reduce the heat to low, add the cottage cheese to the mushroom mixture, and stir to combine. Sprinkle in the chopped parsley.
Pour the egg mixture over the mushroom and spinach filling, tilting the skillet to distribute it evenly. Cook the omelette over low heat.
As the eggs begin to set, gently lift the edges with a spatula and tilt the pan to allow uncooked eggs to flow underneath.
Once the omelette is mostly set but still slightly runny on the top, fold the omelette in half.
Cook for another 1-2 minutes until the eggs are fully cooked. Carefully slide the omelette onto a serving plate.
Garnish with additional parsley, if desired, and serve hot.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 753 mg | 251% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 17.2 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 280 mg | 22% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1357 mg | 29% | |
*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.
