High Protein Taco Omelet
Start your day with a protein-packed delight by trying this High Protein Taco Omelet—a fusion of bold, savory flavors wrapped in a fluffy egg base. Perfect for fueling your morning or revitalizing your lunch, this recipe combines tender ground turkey seasoned with taco spices, vibrant red bell peppers, onions, and fresh spinach, all topped with gooey cheddar cheese. Ready in just 20 minutes, it’s a quick, nutritious meal loaded with lean protein and wholesome veggies. Serve it with salsa and creamy avocado for a Mexican-inspired twist and a boost of healthy fats. Whether you’re meal prepping or whipping up an energizing breakfast, this taco-infused omelet is a delicious way to stay satisfied and power through your day!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Eggs
- 2 large Egg whites
- 4 ounces Ground turkey
- 0.25 cup Red bell pepper, diced
- 0.25 cup Onion, finely chopped
- 1 teaspoon Olive oil
- 1 teaspoon Taco seasoning
- 0.5 cup Fresh spinach
- 2 tablespoons Shredded cheddar cheese
- 1 tablespoon Cilantro, chopped
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Salsa (optional)
- 0.25 fruit Avocado, sliced (optional)
Instructions
In a small mixing bowl, whisk together the eggs and egg whites until well-combined. Season with a pinch of salt and black pepper.
Heat a non-stick skillet over medium heat and add the olive oil. Once hot, add the ground turkey and cook until browned, breaking it up into crumbles with a spatula (3-4 minutes).
Add the diced red bell pepper, chopped onion, taco seasoning, and a pinch of salt to the ground turkey. Stir well and cook for another 2-3 minutes until the vegetables are tender. Remove from the skillet and set aside.
Wipe the skillet clean and spray it with cooking spray or add a small amount of olive oil. Pour in the whisked egg mixture and allow it to spread evenly in the skillet.
Cook the eggs over medium-low heat until the edges begin to set and the center is still slightly wet (about 2-3 minutes). Use a spatula to gently lift the edges and let any uncooked egg run underneath.
Once the base of the omelet is set, sprinkle fresh spinach on one half of the omelet. Add the cooked ground turkey and vegetable mixture on top of the spinach, followed by the shredded cheese.
Carefully fold the other half of the omelet over the filling using a spatula. Press gently to seal the edges and cook for another 1-2 minutes until the cheese is melted.
Slide the omelet onto a plate and garnish with chopped cilantro. Serve with salsa and sliced avocado on the side, if desired.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 1844 mg | 80% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.3 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 256 mg | 20% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 731 mg | 16% | |
*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.
