Veggie Omelette

Veggie Omelette

  • Prep Time: 45 min
  • Cook Time: 0 min
  • Calories: 420
  • Serving Size: 8 oz. (240 g)

Nutritional Information Per 8 oz. (240 g)

  • Amount
  • % Daily Value
  • Calories 420
  • Fat N/A
  • N/A %
  • Saturated
    + Trans N/A
  • N/A %
  • Cholesterol N/A
  • Sodium N/A
  • N/A %
  • Carbohydrate 43 g
  • 14%
  • Fibre 3 g
  • 12%
  • Sugars N/A g
  • Protein 15 g

Ingredients

  • 3 large eggs
  • 1/4 cup fresh spinach leaves, chopped
  • 1/4 cup diced tomatoes (you can use cherry tomatoes, grape tomatoes, or regular tomatoes)
  • 1/4 cup sliced mushrooms
  • Salt and pepper, to taste
  • 1 tablespoon olive oil or butter for cooking
  • Grated cheese (optional, for added flavor)
  • Fresh herbs like parsley or chives for garnish (optional)

Instructions

  1. Prep the Veggies:
      • Wash and chop the spinach leaves.
      • Dice the tomatoes.
      • Slice the mushrooms.
  2. Whisk the Eggs:
      • Crack the eggs into a bowl.
      • Whisk them together until the yolks and whites are well combined.
      • Season with a pinch of salt and a dash of black pepper.
  3. Sauté the Veggies:
      • Heat a non-stick skillet over medium-high heat and add the olive oil or butter.
      • Once the oil is hot and shimmering, add the mushrooms.
      • Sauté them for 2-3 minutes until they begin to soften and turn golden brown.
      • Add the diced tomatoes and chopped spinach.
      • Continue cooking for another 2-3 minutes until the spinach wilts and the tomatoes become slightly tender.
      • Season the veggies with a pinch of salt and pepper.
  4. Pour the Eggs:
      • Pour the whisked eggs over the sautéed veggies in the skillet.
      • Use a spatula to gently stir the mixture, ensuring the eggs spread evenly.
  5. Cook the Omelette:
      • Allow the omelette to cook undisturbed for a few minutes until the edges start to set.
  6. Add Cheese (Optional):
      • If you’d like, sprinkle some grated cheese evenly over one half of the omelette at this point.
  7. Fold and Serve:
      • Carefully fold the other half of the omelette over the cheese (if added) to create a half-moon shape.
      • Continue cooking for another minute or so until the omelette is fully set but still slightly moist on the inside.
  8. Garnish and Serve:
      • Slide the veggie omelette onto a plate.
      • Garnish with fresh herbs like parsley or chives if desired.
  9. Serve Hot:
      • Your Veggie Omelette with spinach, tomatoes, and mushrooms is ready to be served.
      • Enjoy it while it’s hot and serve with toast or a side salad if desired.