399 kcalLoaded Veggie Omelet
25 min serves 2
VegetarianGluten-Free
20gprotein8gcarbs32gfat
Ingredients
- •1 small shallot
- •1 teaspoon garlic
- •4 mushrooms
- •8 cherry tomatoes
- •1 tablespoon basil
- •½ cup spinach
- •4 eggs
- •½ cup cheese
- •olive oil
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Method
Adapted from foodista.com
- 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!
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.