Low Carb Vegetable Omelette

Start your day with this hearty and nutritious Low Carb Vegetable Omelette, a perfect blend of fluffy eggs and vibrant fresh vegetables. Packed with sautéed bell peppers, zucchini, spinach, mushrooms, and a touch of garlic, this high-protein, keto-friendly dish is bursting with flavor and color. The addition of unsweetened almond milk ensures a light, creamy texture, while an optional sprinkle of shredded cheese adds a hint of indulgence. Ready in just 20 minutes, this quick and easy recipe is ideal for a wholesome breakfast, brunch, or even a light dinner. Customize it with your favorite herbs, like fresh parsley, for an extra layer of freshness, and enjoy it as a satisfying, low-carb start to your day!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 1

Ingredients

• 3 large eggs
• 2 tablespoons unsweetened almond milk
• 1 tablespoon olive oil
• 0.5 medium bell pepper
• 0.5 small zucchini
• 1 cup spinach
• 0.5 cup mushrooms
• 0.25 medium onion
• 1 clove garlic
• 0.25 cup shredded cheese (optional)
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon fresh parsley (optional)

Directions

Step 1

Crack the eggs into a medium mixing bowl, add the unsweetened almond milk, salt, and black pepper, and whisk until fully combined. Set aside.

Step 2

Prepare your vegetables by dicing the bell pepper, zucchini, mushrooms, and onion into small pieces. Mince the garlic.

Step 3

Heat the olive oil in a medium non-stick skillet over medium heat.

Step 4

Add the onions and garlic to the pan and sauté for 1-2 minutes until fragrant.

Step 5

Throw in the bell pepper, zucchini, and mushrooms, cooking for an additional 3-4 minutes until the vegetables are tender and any water released by the mushrooms has evaporated.

Step 6

Add the spinach to the skillet and cook for 1 minute until wilted. Remove the vegetables from the pan and set them aside.

Step 7

Reduce the heat to low and pour the egg mixture into the skillet, swirling to evenly coat the bottom of the pan.

Step 8

Cook the eggs undisturbed for 2-3 minutes or until they are mostly set but still slightly runny on top.

Step 9

Evenly distribute the cooked vegetables over one half of the omelette. Sprinkle shredded cheese on top of the vegetables if using.

Step 10

Using a spatula, gently fold the other half of the omelette over the filling and press down lightly.

Step 11

Let the omelette cook for an additional 1-2 minutes to melt the cheese (if added) and ensure the eggs are fully set.

Step 12

Slide the omelette onto a plate, garnish with fresh parsley if desired, and serve immediately.

Nutrition Facts

Serving size	(505.8g)

Amount per serving	% Daily Value*
Calories	581.5

Total Fat 41.5g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 588mg	0%
Sodium 1865.0mg	0%
Total Carbohydrate 20.5g	0%
Dietary Fiber 3.8g	0%
Total Sugars 11.1g
Protein 31.6g	0%

Vitamin D 140.0IU	0%
Calcium 394.2mg	0%
Iron 4.4mg	0%
Potassium 1102.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.2%

Protein: 21.7%

Carbs: 14.1%