High Protein Three-Egg Omelet
Fuel your day with this High Protein Three-Egg Omelet, a satisfying breakfast or post-workout meal packed with nutrient-dense ingredients. This protein-rich recipe combines three whole eggs, additional egg whites, low-fat cottage cheese, diced chicken breast, and a medley of fresh spinach and mushrooms for a hearty, flavorful dish. Prepared in just 18 minutes, it’s perfect for busy mornings or a quick, healthy meal. Seasoned with a touch of salt and pepper, and garnished with parsley for a fresh finish, this omelet delivers a light yet filling boost of nutrition. Ideal for fitness enthusiasts or anyone looking for a balanced, protein-packed start to their day, this recipe is a delicious way to support your healthy lifestyle.
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Recipe Information
Ingredients
- 3 large eggs
- 2 large egg whites
- 0.25 cup low-fat cottage cheese
- 0.5 cup spinach
- 0.25 cup mushrooms
- 0.25 cup cooked chicken breast, diced
- 1 teaspoon olive oil or cooking spray
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon chopped parsley (optional for garnish)
Instructions
Crack the three eggs into a medium bowl. Add the egg whites and whisk until fully combined and slightly frothy.
Add the salt, ground black pepper, and low-fat cottage cheese to the egg mixture. Stir gently to combine.
Heat a non-stick skillet over medium heat and add the olive oil or cooking spray to coat the pan evenly.
Add the spinach and mushrooms to the pan. Sauté for 2-3 minutes, or until the vegetables are softened and any liquid released by the mushrooms has evaporated.
Add the diced chicken breast to the pan and cook for an additional 1-2 minutes to heat through.
Pour the egg mixture over the vegetables and chicken, tilting the pan gently to ensure the mixture spreads evenly.
Cook the omelet on medium-low heat for 2-3 minutes or until the edges begin to set. Use a spatula to gently lift the edges and allow any uncooked eggs to flow underneath.
Once the omelet is mostly set but still slightly moist on top, carefully fold one side over the other to create a half-moon shape.
Cook for an additional 1-2 minutes to ensure the center is fully cooked.
Slide the omelet onto a plate and sprinkle with chopped parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 1196 mg | 52% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 4.4 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 167 mg | 13% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 793 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.
