Busted-Up Veggie Omelet recipe
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2 tablespoons extra-virgin olive oil
2 egg whites
1 egg
2 tablespoons milk
½ tomato, coarsely chopped
⅓ cup coarsely chopped red onion
⅓ cup sliced mushrooms
⅓ cup coarsely chopped spinach
¼ cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
salt and ground black pepper to taste
Nutrition Info
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260.5 calories
carbohydrate: 6.4 g
cholesterol: 107.7 mg
fat: 20.1 g
fiber: 1.2 g
protein: 13.9 g
saturatedFat: 5.2 g
servingSize: -
sodium: 348.1 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -
Directions Busted-Up Veggie Omelet
Directions
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Heat oil in a medium-sized skillet over medium heat.
Whisk egg whites, egg, and milk together in a small bowl. Toss tomato, onion, mushrooms, and spinach together in a separate bowl.
Pour egg mixture into the hot skillet. Cook until firm on the bottom, about 1 minute. Flip the omelet using a spatula, don't be meticulous, it's supposed to be busted up. Immediately add the tomato mixture and sprinkle mozzarella and Parmesan cheeses on top. Let cheeses melt slightly, about 2 minutes.
Push omelet onto a plate using the spatula. Season with salt and pepper.