High Protein Veggie Omelet

Kickstart your morning with this High Protein Veggie Omelet—a nutrient-packed, low-fat breakfast designed to fuel your day! Made with a blend of whole eggs and egg whites, this recipe delivers a protein boost while staying light and fluffy. Loaded with vibrant, sautéed veggies like spinach, cherry tomatoes, bell peppers, and mushrooms, it’s as wholesome as it is delicious. A touch of olive oil ensures perfectly caramelized vegetables, while an optional sprinkle of low-fat cheese adds creamy indulgence without the guilt. Ready in just 20 minutes, this easy omelet is ideal for busy mornings or post-workout nourishment. Perfect for anyone seeking a healthy, high-protein, low-carb breakfast, this dish will leave you energized and satisfied!

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 1

Ingredients

• 3 large Eggs
• 2 large Egg whites
• 1 cup Spinach
• 5 Cherry tomatoes
• 0.5 medium Bell pepper
• 0.5 cup Mushrooms
• 0.25 medium Onion
• 2 tablespoons Low-fat shredded cheese (optional)
• 1 teaspoon Olive oil
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Crack the eggs into a mixing bowl and add the egg whites. Whisk them together until well combined and slightly frothy.

Step 2

Season the egg mixture with salt and black pepper, and set aside.

Step 3

Prepare the vegetables: chop the spinach, quarter the cherry tomatoes, dice the bell pepper, thinly slice the mushrooms, and finely chop the onion.

Step 4

Heat the olive oil in a non-stick skillet over medium heat.

Step 5

Add the onion and bell pepper to the skillet and sauté for 2-3 minutes until they soften.

Step 6

Stir in the mushrooms and cook for another 2 minutes until they start to release moisture.

Step 7

Add the cherry tomatoes and spinach to the skillet, cooking for 1 minute more or until the spinach wilts. Remove the vegetables from the skillet and set aside.

Step 8

Reduce the heat to medium-low and pour the egg mixture into the skillet. Allow the eggs to cook undisturbed for 1-2 minutes until they start to set on the edges.

Step 9

Sprinkle the cooked vegetables evenly over one half of the omelet. If desired, sprinkle shredded low-fat cheese on top of the vegetables.

Step 10

Using a spatula, carefully fold the other half of the omelet over the filling. Press lightly to seal.

Step 11

Cook for another 2 minutes until the cheese melts (if used) and the eggs are fully cooked through.

Step 12

Slide the omelet onto a plate, cut as needed, and serve hot. Enjoy your protein-packed veggie omelet!

Nutrition Facts

Serving size	1193.6 grams (1193.6g)

Amount per serving	% Daily Value*
Calories	645

Total Fat 34.60g	44%
Saturated Fat 8.30g	42%
Polyunsaturated Fat 2.70g
Cholesterol 563mg	188%
Sodium 1207mg	52%
Total Carbohydrate 43.90g	16%
Dietary Fiber 12.10g	43%
Total Sugars 26.40g
Protein 41.00g	82%

Vitamin D 123IU	615%
Calcium 318mg	24%
Iron 6mg	35%
Potassium 2777mg	59%

*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: 47.8%

Protein: 25.2%

Carbs: 27.0%