This Veggie Omelette Recipe is the best way to start your day healthy and great! This dish is very filling that consists of mushrooms, spinach and melty mozzarella. This Veggie Omelette recipe will surely be a surprise how its taste is like a restaurant one. This is not a fussy breakfast. It’s the perfect balance of simple ingredients, fresh flavors and wonderful textures.
Healthy Omelette Recipe by Becky Hardin
An olive oil to sauté the veggies and cook the omelet so that it brings mild fruity-grassy taste to the dish and keeps saturated fat in check.
Why this Healthy Omelette is so good
- A healthier breakfast, packed with veggies, that uses olive oil to keep the saturated fats down.
- Fresh and delicious. Perfectly browned omelette, fluffy with lightly crisp edges and silky sauteed veggies.
- Easy: Just a handful of ingredients needed, all cooked in one pan.
Are omelettes healthy?
It all depends on what you put into your omelette, but loaded up with veggies and cooked with minimal butter, omelettes are a healthy way to kick off your day! Along with nutrient packed kale and mushrooms, there are a lot of great reasons to eat eggs. They’re rich in vitamin E, lutein, selenium, and folate, which play important roles in brain health, vision, and fighting inflammation in the body. They also contain protein (about 6 grams per egg), which can help squash hunger and keep you feeling full for hours.
What other vegetable go well in an omelette?
Kale and mushrooms pack a nutrient rich punch and are a delicious filling. If you want to mix things up with other veggies, here are some other great fillings.
- Bell Peppers
- Green onions
- Zucchini ribbons
Omelettes for dinner!
An omelette doesn’t just have to be for breakfast, it’s hearty enough for a supper, especially with a nice side. Here are some tasty side ideas for an omelette supper:
- Garlic roast potatoes
- Avocado and red onion salad
- Couscous salad, with cucumber and red onion
- Tomato and feta salad
- Arugula and fennel salad
- Crusty bread!
Veggie Omelette Recipe
- 3 eggs
- 1 cup kale stems removed
- 1 cup portobello mushrooms chopped
- 1 tbsp butter
- 1 tbsp fresh onions chopped
- 1 tbsp extra virgin olive oil
- 1 cup mozzarella cheese shredded
- In a non stick pan add the olive oil, chopped mushrooms and fresh onion
- Saute for 7-8 minutes on medium heat
- Remove from pan and set aside
- In the same pan add the kale leaves. Saute for 10 minutes on medium-low heat. Remove from pan and set aside
- In a small bowl crack the two eggs and whisk well
- Melt butter in pan on medium heat
- Add the beaten eggs and let the omelette cook for 7 minutes on medium heat
- Carefully flip the omelette and let it cook for 5 minutes
- Add the mozzarella on one half of the omelette and let it melt for 2 minutes
- Add the kale and mushrooms over the melted mozzarella
- Flip half of the omelette over the cheese, kale and mushrooms
- Serve while still warm!
- Make sure the eggs are at room temperature before cooking. Cold eggs take longer to set and this may result in overcooking.
- Beat the eggs well until no more flecks of white can be seen. It should be frothy and light.
- Melt the butter before adding the eggs to the pan. For a richer texture.
- Shake the pan gently to loosen any egg or filling from edge, then slide the omelet to edge of skillet.