Low Carb Veggie Omelet

Start your day the low-carb way with this irresistible Low Carb Veggie Omelet, a protein-packed breakfast bursting with fresh flavors and vibrant colors! Made with fluffy eggs whisked with creamy almond milk, this omelet is loaded with nutrient-rich vegetables like baby spinach, bell pepper, zucchini, and mushrooms for a wholesome start to your morning. A touch of garlic powder and freshly ground black pepper provides the perfect seasoning, while an optional sprinkle of melted cheddar or mozzarella adds indulgent richness without compromising on low-carb goals. Cooked in a single skillet in just 20 minutes total, this easy, healthy, and gluten-free dish is perfect for busy mornings or a quick, satisfying brunch. Whether you're following a keto-friendly diet or simply looking to incorporate more veggies into your meals, this omelet delivers on both taste and nutrition!

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 1

Ingredients

• 3 large eggs
• 2 tablespoons almond milk (unsweetened)
• 1 teaspoon olive oil
• 1 cup baby spinach
• 0.25 cup bell pepper (diced; any color)
• 0.25 cup zucchini (diced)
• 0.25 cup mushrooms (sliced)
• 2 tablespoons shredded cheese (optional; low-carb type like cheddar or mozzarella)
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 0.125 teaspoon garlic powder

Directions

Step 1

In a medium mixing bowl, crack the eggs and whisk them together with the almond milk until fully combined and slightly frothy.

Step 2

Stir in the salt, black pepper, and garlic powder for seasoning. Set aside.

Step 3

Heat the olive oil in a nonstick skillet over medium heat.

Step 4

Add the diced bell pepper, zucchini, and mushrooms to the skillet. Sauté for 3-4 minutes until the vegetables soften slightly.

Step 5

Add the baby spinach to the skillet and cook for another minute until wilted. Remove the cooked vegetables from the skillet and set aside.

Step 6

Reduce the skillet heat to medium-low. Pour the egg mixture into the skillet, tilting the pan to spread the eggs evenly.

Step 7

Cook the eggs undisturbed for 2-3 minutes, or until the edges start to set but the center is still slightly runny.

Step 8

Sprinkle the sautéed vegetables evenly over one half of the omelet. If using cheese, sprinkle it over the vegetables now.

Step 9

Using a spatula, gently fold the other half of the omelet over the filling. Press down lightly to seal the edges.

Step 10

Let the omelet cook for another minute or until the cheese (if used) is melted and the eggs are fully set.

Step 11

Carefully slide the omelet onto a plate and serve hot. Enjoy!

Nutrition Facts

Serving size	(374.7g)

Amount per serving	% Daily Value*
Calories	439.8

Total Fat 33.5g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 573mg	0%
Sodium 944.9mg	0%
Total Carbohydrate 8.6g	0%
Dietary Fiber 2.7g	0%
Total Sugars 4.3g
Protein 25.5g	0%

Vitamin D 140.9IU	0%
Calcium 284.2mg	0%
Iron 4.4mg	0%
Potassium 596.9mg	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: 68.9%

Protein: 23.3%

Carbs: 7.9%