Whittle Your Waist Line with a Fluffy Omelet
Start your day on a healthy note with the "Whittle Your Waist Line with a Fluffy Omelet," a quick and nutritious breakfast that's as satisfying as it is slimming. This protein-packed recipe combines three fluffy, whisked eggs with unsweetened almond milk to keep it light and airy. Sautéed baby spinach, sweet cherry tomatoes, vibrant red bell peppers, and crisp green onions add loads of flavor and nutrients without the extra calories. A touch of olive oil spray ensures you're cooking with minimal fat, while a sprinkle of fresh parsley takes the presentation to the next level. Perfectly low-carb and loaded with wholesome ingredients, this 15-minute omelet is your go-to for a waistline-friendly meal that doesn’t skimp on taste. Ideal for busy mornings yet elegant enough for a brunch spread, this dish is a flavorful way to embrace clean eating.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pieces large eggs
- 2 tablespoons unsweetened almond milk
- 1 cup baby spinach
- 6 pieces cherry tomatoes, halved
- 0.25 cup red bell pepper, diced
- 2 stalks green onions, sliced
- 1 spray olive oil spray
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
Crack the eggs into a medium-sized bowl. Add the almond milk, salt, and black pepper. Whisk the mixture vigorously for 1-2 minutes to incorporate air and ensure fluffiness.
Heat a non-stick skillet over medium heat. Spray lightly with olive oil spray to coat the surface.
Add the diced bell pepper and sliced green onions to the skillet. Sauté for 1-2 minutes until they soften slightly.
Add the spinach to the pan and cook for another minute, stirring occasionally, until wilted. Remove the vegetables from the skillet and set aside.
Reduce the heat to low. Pour the egg mixture into the skillet and let it cook undisturbed for about 2 minutes, or until the bottom is set but the top is still slightly runny.
Evenly distribute the sautéed vegetables and halved cherry tomatoes over one half of the omelet.
Using a spatula, gently fold the empty half of the omelet over the filling. Press down lightly to seal and let it cook for another 1-2 minutes.
Carefully slide the omelet onto a plate. Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.5 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 197 mg | 15% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 505 mg | 11% | |
*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.
