High Protein Three Egg Omelette
Fuel your day with this High Protein Three Egg Omelette, packed with wholesome ingredients and bold flavors! Featuring three large eggs, extra egg whites, lean cooked chicken breast, and nutrient-rich spinach, this omelette is the ultimate combination of delicious and nutritious. Fresh tomatoes and sautéed onions add vibrant, savory notes, while the optional low-fat shredded cheese offers a subtle hint of creaminess. With just a teaspoon of olive oil or cooking spray, it's a guilt-free, high-protein breakfast or post-workout meal that's ready in under 15 minutes. Perfect for energy boosts and muscle recovery, this quick and hearty recipe is customizable with your favorite veggies or herbs and pairs perfectly with a side of whole-grain toast or fruit. Elevate your healthy breakfast routine with this satisfying dish that’s light on calories but heavy on flavor!
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Recipe Information
Ingredients
- 3 large Eggs
- 2 large Egg whites
- 0.5 cup Chicken breast (cooked and shredded or diced)
- 1 cup Spinach (fresh)
- 0.5 cup Tomato (diced)
- 0.25 cup Onion (finely chopped)
- 0.25 cup Low-fat shredded cheese (optional)
- 1 teaspoon Olive oil or cooking spray
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
In a medium mixing bowl, crack 3 whole eggs and add 2 egg whites. Beat them together until fully combined and frothy.
Season the eggs with salt and black pepper, then set aside.
Preheat a non-stick skillet over medium heat and add 1 teaspoon of olive oil or coat the pan with cooking spray.
Once the skillet is heated, add the chopped onion and sauté for 1-2 minutes until softened and slightly translucent.
Add the fresh spinach to the skillet and cook for another 1-2 minutes, stirring occasionally, until wilted.
Stir in the shredded or diced cooked chicken breast and diced tomato. Cook for 1 minute to heat everything through, then transfer the vegetable and chicken mixture to a plate and set aside.
Lower the heat to medium-low and pour the beaten eggs into the skillet. Tilt the pan gently to spread the eggs evenly.
Cook the eggs for 1-2 minutes until the edges begin to set but the center is still slightly liquid. Avoid overcooking to keep the omelette tender.
Evenly sprinkle the vegetable and chicken mixture over one half of the omelette. Add the optional low-fat shredded cheese on top if desired.
Using a spatula, carefully fold the other half of the omelette over the filling. Let it cook for another 30 seconds to 1 minute to fully set.
Gently slide the omelette onto a plate, garnish with additional vegetables or herbs if preferred, and serve immediately.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 1459 mg | 63% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 7.9 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 584 mg | 45% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1174 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.
