Whole30 Omelet with Onions and Mushrooms
Start your day right with this Whole30 Omelet with Onions and Mushrooms—an easy, healthy, and satisfying breakfast packed with flavor! This gluten-free and dairy-free recipe features golden caramelized onions and tender mushrooms sautéed in heart-healthy extra-virgin olive oil, folded into a fluffy, perfectly cooked three-egg omelet. Seasoned simply with salt and pepper and finished with a sprinkle of fresh parsley, this dish boasts a balance of savory and fresh flavors that’s ideal for clean eating or adhering to Whole30 guidelines. Ready in just 25 minutes from prep to plate, this one-serving omelet is a wholesome way to fuel your day. Perfect for breakfast, brunch, or even a light dinner, it’s a versatile and nutrient-rich meal that never disappoints!
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Recipe Information
Ingredients
- 3 large Eggs
- 0.5 medium White onion
- 4 ounce Button mushrooms
- 1 tablespoon Extra-virgin olive oil
- 1 tablespoon Fresh parsley
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the ingredients: thinly slice half of a medium white onion and clean the button mushrooms by wiping them with a damp paper towel; slice the mushrooms into thin pieces.
In a medium non-stick skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat.
Add the sliced onions to the skillet and sauté for about 5 minutes, stirring occasionally, until they begin to caramelize and turn golden brown.
Add the sliced mushrooms to the onions in the skillet. Sauté the onions and mushrooms together for another 5 minutes or until the mushrooms are tender and browned.
While the vegetables are cooking, crack the eggs into a bowl. Add 0.25 teaspoon of salt and 0.25 teaspoon of black pepper, then whisk the eggs until the yolks and whites are fully combined and slightly frothy.
Add the egg mixture to the pan, ensuring the vegetables are evenly distributed, and let it cook without stirring for about 1 minute until the edges begin to set.
Use a spatula to gently lift the edges of the omelet, allowing uncooked egg to flow underneath. Continue cooking until the eggs are just set, but not dry, approximately 2 minutes.
Once the edges are firm and the center is almost cooked, carefully fold the omelet in half using a spatula.
Slide the omelet onto a plate and sprinkle with chopped fresh parsley for garnish.
Serve the omelet immediately while warm.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.2 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 107 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 688 mg | 15% | |
*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.
