Low Fat Loaded Omelet
Elevate your breakfast game with this irresistible Low Fat Loaded Omelet, a guilt-free delight that's packed with vibrant veggies and creamy low-fat cheddar cheese. Perfectly crafted with fluffy egg whites and a touch of low-fat milk, this recipe is a flavorful and healthy twist on the classic omelet. Featuring nutrient-rich spinach, tender mushrooms, crunchy bell peppers, and fragrant onions, every bite bursts with freshness while keeping calories in check. Cooked to perfection in a non-stick skillet with just a spritz of olive oil, this hearty omelet is ideal for a quick breakfast or brunch, ready in just 20 minutes. Whether you're looking for a high-protein meal or a vegetarian option that doesn't skimp on flavor, this dish is a satisfying and low-fat way to start your day. Healthy, easy, and absolutely delicious—it's a must-try for omelet lovers seeking a lighter alternative!
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Recipe Information
Ingredients
- 6 large egg whites
- 2 tablespoons low-fat milk
- 1 medium bell pepper, chopped
- 1 cup mushrooms, sliced
- 1 cup spinach, fresh
- 0.5 medium onion, finely chopped
- 0.5 cup low-fat cheddar cheese, shredded
- olive oil spray
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing all your vegetables: chop the bell pepper, slice the mushrooms, finely chop the onion, and rinse the spinach.
In a medium bowl, whisk together the egg whites and low-fat milk. Season with salt and black pepper.
Heat a non-stick skillet over medium heat and lightly spray it with olive oil spray.
Add the chopped onions and cook for 2 minutes or until they start to soften.
Add the bell peppers and mushrooms to the skillet and cook for another 3 minutes, until the vegetables are tender.
Stir in the spinach and cook for an additional 1 minute, just until wilted.
Reduce the heat to medium-low and pour the egg white mixture over the sautéed vegetables.
Cook the egg mixture for about 3 minutes or until the edges start setting. Use a spatula to occasionally lift the edges, allowing the uncooked eggs to flow to the edges.
Sprinkle the shredded low-fat cheddar cheese evenly over one half of the omelet.
Using a spatula, carefully fold the other half of the omelet over the cheese.
Continue cooking for another 2 minutes, or until the cheese is melted and the omelet is fully cooked.
Slide the omelet onto a plate, cut it in half, and serve immediately.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 2221 mg | 97% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 12.8 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 625 mg | 48% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2141 mg | 46% | |
*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.
