High Protein Egg Mushroom Omelette
Packed with flavor and nutrition, this High Protein Egg Mushroom Omelette is a quick and healthy breakfast or brunch option that’s as satisfying as it is delicious. Made with a protein-rich blend of whole eggs, extra egg whites, and creamy low-fat cottage cheese, this recipe fuels your day while keeping things light. Earthy sautéed button mushrooms, fresh wilted spinach, and a hint of onion add depth and freshness, while a sprinkle of parsley brings a burst of herbaceous brightness. Gently cooked to perfection and folded with care, this omelette is perfect for those seeking a wholesome, high-protein meal that can be whipped up in under 30 minutes. Ideal for fitness enthusiasts or anyone looking for a balanced dish, this recipe highlights key ingredients like mushrooms, eggs, and cottage cheese for optimal nutrition and flavor. Serve it warm for a satisfying start to your day!
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Ingredients
- 4 large eggs
- 2 large egg whites
- 150 grams button mushrooms
- 100 grams fresh spinach
- 0.5 medium, finely chopped onion
- 100 grams low-fat cottage cheese
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Directions
Step 1
Begin by cleaning the mushrooms with a damp paper towel to remove any dirt. Then, slice them thinly.
Step 2
In a non-stick skillet, heat half of the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3 minutes.
Step 3
Add the sliced mushrooms to the skillet and cook until they are golden brown and any liquid has evaporated, about 5 minutes. Stir in the spinach until wilted, then remove the mixture from the skillet and set aside.
Step 4
In a mixing bowl, combine the eggs and egg whites. Whisk until well combined and slightly frothy. Season with salt and black pepper.
Step 5
Wipe the skillet clean and return it to the stove with the remaining olive oil over medium heat.
Step 6
Pour the egg mixture into the skillet, swirling to cover the bottom evenly. Cook for about 2 minutes or until the edges start to set, gently pushing the cooked edges toward the center with a spatula and tilting the skillet to allow the uncooked eggs to flow to the edges.
Step 7
Once the omelette is mostly set but still slightly runny on top, evenly distribute the mushroom and spinach mixture over one half of the omelette. Spoon the cottage cheese over the vegetables.
Step 8
Fold the empty half of the omelette over the filling and let it cook for another minute to ensure the inside is warmed through.
Step 9
Carefully slide the omelette onto a plate, sprinkle with fresh parsley, and serve immediately.
Nutrition Facts
| Serving size | (716.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 623.9 |
| Total Fat 36.0g | 0% |
| Saturated Fat 9.8g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 756mg | 0% |
| Sodium 1988.6mg | 0% |
| Total Carbohydrate 24.2g | 0% |
| Dietary Fiber 5.3g | 0% |
| Total Sugars 11.9g | |
| Protein 51.6g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 347.7mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 1176.4mg | 0% |
Source of Calories