High Protein Veggie Omelet
Elevate your breakfast game with this High Protein Veggie Omelet, a wholesome way to start your day that’s packed with flavor and nutrition. Featuring a delicious blend of fluffy eggs and egg whites, this recipe is piled high with vibrant vegetables like spinach, cherry tomatoes, bell peppers, mushrooms, and onion for a nutrient-rich meal. Perfect for those seeking a high-protein option, the omelet is finished with a dash of seasoning and an optional sprinkle of low-fat shredded cheese for added indulgence. Ready in just 20 minutes, this quick and easy recipe is ideal for busy mornings or post-workout meals. Whether you’re looking for a healthy single-serving breakfast or a satisfying brunch idea, this veggie-packed omelet delivers on taste, texture, and balance.
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Recipe Information
Ingredients
- 3 large Eggs
- 2 large Egg whites
- 1 cup Spinach
- 5 Cherry tomatoes
- 0.5 medium Bell pepper
- 0.5 cup Mushrooms
- 0.25 medium Onion
- 2 tablespoons Low-fat shredded cheese (optional)
- 1 teaspoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Crack the eggs into a mixing bowl and add the egg whites. Whisk them together until well combined and slightly frothy.
Season the egg mixture with salt and black pepper, and set aside.
Prepare the vegetables: chop the spinach, quarter the cherry tomatoes, dice the bell pepper, thinly slice the mushrooms, and finely chop the onion.
Heat the olive oil in a non-stick skillet over medium heat.
Add the onion and bell pepper to the skillet and sauté for 2-3 minutes until they soften.
Stir in the mushrooms and cook for another 2 minutes until they start to release moisture.
Add the cherry tomatoes and spinach to the skillet, cooking for 1 minute more or until the spinach wilts. Remove the vegetables from the skillet and set aside.
Reduce the heat to medium-low and pour the egg mixture into the skillet. Allow the eggs to cook undisturbed for 1-2 minutes until they start to set on the edges.
Sprinkle the cooked vegetables evenly over one half of the omelet. If desired, sprinkle shredded low-fat cheese on top of the vegetables.
Using a spatula, carefully fold the other half of the omelet over the filling. Press lightly to seal.
Cook for another 2 minutes until the cheese melts (if used) and the eggs are fully cooked through.
Slide the omelet onto a plate, cut as needed, and serve hot. Enjoy your protein-packed veggie omelet!
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 26.4 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 318 mg | 24% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2777 mg | 59% | |
*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.
