Loaded Veggie Omelet

Loaded Veggie Omelet could be just the gluten free and primal recipe you've been looking for. One portion of this dish contains around 21g of protein, 25g of fat, and a total of 336 calories. For $1.9 per serving, you get a main course that serves 2. If you have cheese, spinach, mushrooms, and a few other ingredients on hand, you can make it. It is brought to you by spoonacular user gymmio. From preparation to the plate, this recipe takes roughly 45 minutes. Try Loaded Veggie Omelet, Loaded Veggie Omelet, and Loaded Veggie Omelet for similar recipes.

Servings: 2

 

Ingredients:

1 small shallot chopped

1 teaspoon chopped garlic

4 mushrooms sliced

8 cherry tomatoes sliced

1 tablespoon fresh chopped basil

1/2 cup fresh spinach chopped

4 eggs whisked

1/2 cup white cheese

Drizzle of olive oil

Equipment:

oven

frying pan

spatula

Cooking instruction summary:

Preheat the oven to warm or 170 degrees. Bring a small saute pan or small omelet pan to a warm. Saute the veggies using the olive oil starting with the shallot and garlic, adding the mushrooms until they are tender. Toss in the tomatoes and spinach and remove the pan from the heat. Pour a layer of the egg into a small omelet pan or small saute pan. As the egg starts to cook run a spatula around the edge to loosen the egg. Once the egg is almost cooked (slightly runny on the top) sprinkle half the basil, cheese, and sauteed veggies on to one side of the egg. Gently fold the egg over the filling. Slide the omelet onto a small oven safe plate and put it in the oven. Repeat for the second omelet!

 

Step by step:


1. Preheat the oven to warm or 170 degrees. Bring a small saute pan or small omelet pan to a warm.

2. Saute the veggies using the olive oil starting with the shallot and garlic, adding the mushrooms until they are tender. Toss in the tomatoes and spinach and remove the pan from the heat.

3. Pour a layer of the egg into a small omelet pan or small saute pan. As the egg starts to cook run a spatula around the edge to loosen the egg. Once the egg is almost cooked (slightly runny on the top) sprinkle half the basil, cheese, and sauteed veggies on to one side of the egg. Gently fold the egg over the filling.

4. Slide the omelet onto a small oven safe plate and put it in the oven.

5. Repeat for the second omelet!


Nutrition Information:

Quickview
335k Calories
20g Protein
25g Total Fat
7g Carbs
12% Health Score
Limit These
Calories
335k
17%

Fat
25g
38%

  Saturated Fat
9g
61%

Carbohydrates
7g
3%

  Sugar
3g
4%

Cholesterol
357mg
119%

Sodium
317mg
14%

Get Enough Of These
Protein
20g
41%

Selenium
35µg
51%

Vitamin K
47µg
45%

Vitamin B2
0.7mg
41%

Phosphorus
386mg
39%

Vitamin A
1847IU
37%

Calcium
278mg
28%

Vitamin C
20mg
24%

Vitamin B5
2mg
22%

Folate
81µg
20%

Vitamin B12
1µg
17%

Vitamin B6
0.34mg
17%

Vitamin E
2mg
17%

Zinc
2mg
16%

Iron
2mg
16%

Potassium
517mg
15%

Copper
0.28mg
14%

Vitamin D
2µg
13%

Manganese
0.26mg
13%

Vitamin B3
1mg
10%

Magnesium
37mg
9%

Vitamin B1
0.12mg
8%

Fiber
1g
6%

covered percent of daily need
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