Omelettes are my first go to in the morning for breakfast or in the evening for a quick low-carb salty snack. With Omelettes your options are endless! Load them up with your favorite veggies, cheeses, and meats, and don’t forget the avocado!
Spinach Veggie Omelette
- Total Time: 15min
Ingredients
Scale
- 3 eggs
- 1 tsp butter
- 1 tsp olive oil
- cheese (optional)
- 10 baby spinach leaves
- 1/4 small onion
- 1/4 small green pepper
- 3 small mushrooms
- 1 small roma tomato
- salt/black pepper to taste
Instructions
- Eggs: Whip eggs in a small bowl, add sea salt/black pepper, set aside
- Veggies: Dice onions, peppers and tomatoes, slice mushrooms, leave spinach leaves whole
- Cook: Add olive oil to omelette pan and cook all veggies on medium heat for 1-2 min, remove from pan. Next in same pan, add butter and whipped eggs, cook on medium heat, start pulling in sides of omelette to cook evenly.
- Finish: Add your cheese and fold omelette in half. Add sauteed veggies on top of omelette. Re- season and serve hot.
Notes
Omelettes: The way to a great omelette is by using room temperature eggs! Sit your eggs out on the counter 30 min to 1 hr before preparing. You’ll be happy you did!
- Prep Time: 10min
- Cook Time: 5min
- Category: Breakfast
Nutrition
- Serving Size: 1 omelette
- Calories: 499
- Sugar: 5 g
- Sodium: 352.1 mg
- Fat: 36.1 g
- Carbohydrates: 14.2 g
- Fiber: 4.8 g
- Protein: 31.6 g
- Cholesterol: 614.6 mg
