Low Carb Veggie Omelet
Start your morning off right with this Low Carb Veggie Omelet, a protein-packed and nutrient-dense breakfast perfect for low-carb and keto lifestyles. This quick and easy recipe combines fluffy eggs whisked with almond milk and seasoned to perfection, filled with a medley of sautéed fresh vegetables like baby spinach, bell peppers, zucchini, and mushrooms. Customize with your favorite low-carb cheese for an extra creamy touch. Ready in just 20 minutes, this one-pan wonder is a healthy, delicious way to fuel your day, whether you're on the go or enjoying a leisurely brunch at home.
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Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons almond milk (unsweetened)
- 1 teaspoon olive oil
- 1 cup baby spinach
- 0.25 cup bell pepper (diced; any color)
- 0.25 cup zucchini (diced)
- 0.25 cup mushrooms (sliced)
- 2 tablespoons shredded cheese (optional; low-carb type like cheddar or mozzarella)
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 0.125 teaspoon garlic powder
Instructions
In a medium mixing bowl, crack the eggs and whisk them together with the almond milk until fully combined and slightly frothy.
Stir in the salt, black pepper, and garlic powder for seasoning. Set aside.
Heat the olive oil in a nonstick skillet over medium heat.
Add the diced bell pepper, zucchini, and mushrooms to the skillet. Sauté for 3-4 minutes until the vegetables soften slightly.
Add the baby spinach to the skillet and cook for another minute until wilted. Remove the cooked vegetables from the skillet and set aside.
Reduce the skillet heat to medium-low. Pour the egg mixture into the skillet, tilting the pan to spread the eggs evenly.
Cook the eggs undisturbed for 2-3 minutes, or until the edges start to set but the center is still slightly runny.
Sprinkle the sautéed vegetables evenly over one half of the omelet. If using cheese, sprinkle it over the vegetables now.
Using a spatula, gently fold the other half of the omelet over the filling. Press down lightly to seal the edges.
Let the omelet cook for another minute or until the cheese (if used) is melted and the eggs are fully set.
Carefully slide the omelet onto a plate and serve hot. Enjoy!
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 945 mg | 41% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.3 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 284 mg | 22% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 597 mg | 13% | |
*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.
