Busted-Up Veggie Omelet recipe

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Ingredients

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

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

  1. Heat oil in a medium-sized skillet over medium heat.

  2. Whisk egg whites, egg, and milk together in a small bowl. Toss tomato, onion, mushrooms, and spinach together in a separate bowl.

  3. 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.

  4. Push omelet onto a plate using the spatula. Season with salt and pepper.

Recipe Yield

1 large omelet

Recipe Note

This is for those of you who tend to break your omelet every time you attempt to make one. With my busted-up veggie omelet, you can have flavor, texture, and no apprehension about keeping the eggs together! I've made this as nutritious as I can without sacrificing flavor.

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