Low Carb Veggie Omelette
Whip up a nutritious and delicious breakfast with this Low Carb Veggie Omelette, the perfect recipe for those seeking a satisfying yet light start to their day. Packed with vibrant, nutrient-rich vegetables like baby spinach, cherry tomatoes, bell peppers, and mushrooms, this dish delivers a hearty dose of flavor without the carbs. Creamy eggs whisked with heavy cream create a rich, fluffy base, while a touch of cheddar cheese lends a melty, savory finish. Quick to prepare in just 20 minutes, this low-carb breakfast option is ideal for busy mornings or meal plans focused on healthy eating. Whether you're cutting carbs or simply craving a wholesome, veggie-loaded meal, this recipe is sure to impress. Serve it as a standalone dish or pair with a fresh side salad for a complete, guilt-free plate!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large eggs
- 1 tablespoon heavy cream
- 1 teaspoon butter
- 1 cup baby spinach
- 6 whole cherry tomatoes
- 0.25 medium bell pepper
- 3 medium mushrooms
- 2 tablespoons shredded cheddar cheese
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium-sized bowl, whisk together the eggs, heavy cream, salt, and black pepper until the mixture is smooth and slightly frothy. Set aside.
Wash and prepare the vegetables: halve the cherry tomatoes, thinly slice the mushrooms, and chop the bell pepper into small pieces.
Heat a non-stick skillet over medium heat and add the butter. Once the butter has melted and starts to foam, add the mushrooms, bell pepper, and cherry tomatoes. Sauté for 2-3 minutes until the vegetables are softened and slightly caramelized.
Add the baby spinach to the skillet and cook for an additional 1-2 minutes, stirring occasionally, until the spinach is wilted.
Decrease the heat to low and ensure the vegetables are evenly distributed across the skillet surface.
Pour the egg mixture over the vegetables, tilting the skillet slightly to ensure the eggs cover the entire base of the pan.
Cook the omelette on low heat for 3-4 minutes, or until the eggs start to set but the top is still slightly runny. Sprinkle the shredded cheddar cheese evenly over the omelette.
Using a spatula, gently fold one side of the omelette over the other to form a half-moon shape. Cook for an additional 1 minute to allow the cheese to melt completely.
Carefully slide the omelette onto a plate and serve immediately. Enjoy your low-carb veggie omelette!
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 599 mg | 200% | |
| Sodium | 1046 mg | 45% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.5 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 235 mg | 18% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 796 mg | 17% | |
*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.
