High Protein Vegetable Omelette
Packed with nutrient-rich vegetables and a generous protein boost, the High Protein Vegetable Omelette is the perfect start to your day or a satisfying post-workout meal. Featuring fluffy eggs combined with egg whites for extra lean protein, this recipe is loaded with colorful, fresh ingredients like spinach, red bell peppers, cherry tomatoes, and mushrooms, all sautéed to perfection. A dollop of low-fat cottage cheese adds a creamy texture and even more protein, making this omelette both delicious and wholesome. It’s quick to prepare, taking only 20 minutes from start to finish, and delivers a balanced meal that's low in calories but high in flavor. Whether you're health-conscious or looking for a filling breakfast option, this nutrient-dense dish is sure to delight. Perfect for anyone focused on high protein recipes, healthy omelettes, or veggie-packed breakfasts!
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Recipe Information
Ingredients
- 4 large Eggs
- 2 large Egg whites
- 0.5 cup Red bell pepper, diced
- 1 cup Spinach, chopped
- 0.5 cup Cherry tomatoes, halved
- 0.5 cup Mushrooms, sliced
- 0.25 cup Onion, finely chopped
- 0.25 cup Low-fat cottage cheese
- 1 teaspoon Olive oil or cooking spray
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional)
Instructions
Crack the eggs into a bowl, add the egg whites, and whisk until fully combined. Add salt, black pepper, and paprika (if using) to the mixture and set aside.
Heat a large non-stick skillet over medium heat and add olive oil or cooking spray.
Once the skillet is hot, add the onion and sauté for 2-3 minutes until translucent.
Stir in the diced red bell pepper, mushrooms, and cherry tomatoes. Cook for another 3-4 minutes until the vegetables soften.
Add the chopped spinach and cook for 1-2 minutes until wilted. Remove the cooked vegetables from the skillet and set aside.
Reduce the heat to low and pour the egg mixture into the skillet. Quickly tilt the skillet to spread the eggs evenly across the surface.
As the eggs begin to set (about 1-2 minutes), scatter the cooked vegetables evenly over half of the omelette.
Add dollops of cottage cheese on top of the vegetables for an extra protein boost.
Carefully fold the other half of the omelette over the filling using a spatula and let it cook for another 1-2 minutes until the eggs are fully set and lightly golden on the outside.
Transfer the omelette to a plate, cut in half, and serve warm. Enjoy your high-protein vegetable omelette!
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 751 mg | 250% | |
| Sodium | 1816 mg | 79% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 12.2 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 267 mg | 21% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1436 mg | 31% | |
*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.
