Low Carb Vegetable Omelette
Elevate your breakfast game with this Low Carb Vegetable Omelette—an easy, nutritious, and protein-packed dish perfect for busy mornings or a light lunch. This recipe combines fluffy eggs, unsweetened almond milk, and a medley of vibrant sautéed vegetables like bell peppers, zucchini, spinach, mushrooms, and onions for a wholesome, low-carb delight. Enhanced with garlic and seasoned with salt and pepper, it offers bold flavors with minimal carbs. Customize your omelette with optional shredded cheese for added richness, or garnish with fresh parsley for extra freshness. Ready in just 20 minutes, this skillet-cooked meal is ideal for anyone following keto, paleo, or low-carb diets, and with only one serving, portion control is effortless.
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Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons unsweetened almond milk
- 1 tablespoon olive oil
- 0.5 medium bell pepper
- 0.5 small zucchini
- 1 cup spinach
- 0.5 cup mushrooms
- 0.25 medium onion
- 1 clove garlic
- 0.25 cup shredded cheese (optional)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley (optional)
Instructions
Crack the eggs into a medium mixing bowl, add the unsweetened almond milk, salt, and black pepper, and whisk until fully combined. Set aside.
Prepare your vegetables by dicing the bell pepper, zucchini, mushrooms, and onion into small pieces. Mince the garlic.
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the onions and garlic to the pan and sauté for 1-2 minutes until fragrant.
Throw in the bell pepper, zucchini, and mushrooms, cooking for an additional 3-4 minutes until the vegetables are tender and any water released by the mushrooms has evaporated.
Add the spinach to the skillet and cook for 1 minute until wilted. Remove the vegetables from the pan and set them aside.
Reduce the heat to low and pour the egg mixture into the skillet, swirling to evenly coat the bottom of the pan.
Cook the eggs undisturbed for 2-3 minutes or until they are mostly set but still slightly runny on top.
Evenly distribute the cooked vegetables over one half of the omelette. Sprinkle shredded cheese on top of the vegetables if using.
Using a spatula, gently fold the other half of the omelette over the filling and press down lightly.
Let the omelette cook for an additional 1-2 minutes to melt the cheese (if added) and ensure the eggs are fully set.
Slide the omelette onto a plate, garnish with fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 1865 mg | 81% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 11.1 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 394 mg | 30% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1102 mg | 23% | |
*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.
