Heart-Healthy Vegetable Omelette

Elevate your breakfast game with our Heart-Healthy Vegetable Omelette, a flavorful and nutritious start to your day! Packed with fresh spinach, juicy cherry tomatoes, sautéed mushrooms, and vibrant red bell peppers, this protein-rich recipe uses fluffy egg whites for a light yet satisfying meal. Enhanced by aromatic garlic and onions, this low-calorie omelette is cooked with just a teaspoon of heart-friendly olive oil, making it perfect for weight management and cardiovascular health. Ready in just 20 minutes, it’s an easy, guilt-free dish that’s bursting with vitamins, antioxidants, and savory goodness. Garnish with fresh parsley for an extra touch of flavor and pair with whole-grain toast or a side of fruit for a complete, balanced breakfast.

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 1

Ingredients

• 4 large Egg whites
• 1 cup Spinach
• 6 pieces Cherry tomatoes
• 0.5 medium Red bell pepper
• 0.5 cup Mushrooms
• 0.25 medium Onion
• 1 teaspoon Olive oil
• 1 clove Garlic
• 0.25 teaspoon Black pepper
• 0.125 teaspoon Salt
• 1 tablespoon Fresh parsley (optional)

Directions

Step 1

Wash and prepare the vegetables. Chop the spinach, dice the red bell pepper, slice the mushrooms, cut the cherry tomatoes into halves, and finely chop the onion and garlic.

Step 2

In a small non-stick skillet, heat 1 teaspoon of olive oil over medium heat.

Step 3

Add the chopped onion and garlic to the pan, and sauté for 1-2 minutes until fragrant and slightly softened.

Step 4

Add the mushrooms, red bell pepper, and cherry tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are tender.

Step 5

Stir in the spinach and cook for 1-2 minutes until wilted. Season the vegetable mixture with black pepper and a pinch of salt. Remove the vegetables from the skillet and set aside.

Step 6

In a small bowl, whisk the egg whites with a pinch of black pepper and salt until frothy.

Step 7

Reduce the heat to medium-low, and pour the egg whites into the same skillet. Let cook undisturbed for 1-2 minutes until the edges start to set.

Step 8

Evenly spread the cooked vegetable mixture over one half of the egg whites in the skillet.

Step 9

Using a spatula, carefully fold the other half of the egg whites over the vegetables to form a half-moon shape.

Step 10

Cover the skillet with a lid and cook for 2-3 more minutes until the omelette is fully set and cooked through.

Step 11

Gently slide the omelette onto a plate and sprinkle fresh parsley on top, if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	454.9 grams (454.9g)

Amount per serving	% Daily Value*
Calories	317

Total Fat 17.90g	23%
Saturated Fat 2.70g	14%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 671mg	29%
Total Carbohydrate 20.20g	7%
Dietary Fiber 4.60g	16%
Total Sugars 9.50g
Protein 19.90g	40%

Vitamin D 0IU	0%
Calcium 64mg	5%
Iron 2mg	9%
Potassium 1171mg	25%

*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.

Source of Calories

Fat: 50.1%

Protein: 24.8%

Carbs: 25.1%