Loaded Veggie Omelet

Loaded Veggie Omelet could be just the gluten free and primal recipe you've been looking for. One portion of this dish contains around 21g of protein, 25g of fat, and a total of 336 calories. For $1.9 per serving, you get a main course that serves 2. If you have cheese, spinach, mushrooms, and a few other ingredients on hand, you can make it. It is brought to you by spoonacular user gymmio. From preparation to the plate, this recipe takes roughly 45 minutes. Try Loaded Veggie Omelet, Loaded Veggie Omelet, and Loaded Veggie Omelet for similar recipes.

Servings: 2

 

Ingredients:

1 small shallot chopped

1 teaspoon chopped garlic

4 mushrooms sliced

8 cherry tomatoes sliced

1 tablespoon fresh chopped basil

1/2 cup fresh spinach chopped

4 eggs whisked

1/2 cup white cheese

Drizzle of olive oil

Equipment:

oven

frying pan

spatula

Cooking instruction summary:

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!

 

Step by step:


1. Preheat the oven to warm or 170 degrees. Bring a small saute pan or small omelet pan to a warm.

2. 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.

3. 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.

4. Slide the omelet onto a small oven safe plate and put it in the oven.

5. Repeat for the second omelet!


Nutrition Information:

Quickview
335k Calories
20g Protein
25g Total Fat
7g Carbs
12% Health Score
Limit These
Calories
335k
17%

Fat
25g
38%

  Saturated Fat
9g
61%

Carbohydrates
7g
3%

  Sugar
3g
4%

Cholesterol
357mg
119%

Sodium
317mg
14%

Get Enough Of These
Protein
20g
41%

Selenium
35µg
51%

Vitamin K
47µg
45%

Vitamin B2
0.7mg
41%

Phosphorus
386mg
39%

Vitamin A
1847IU
37%

Calcium
278mg
28%

Vitamin C
20mg
24%

Vitamin B5
2mg
22%

Folate
81µg
20%

Vitamin B12
1µg
17%

Vitamin B6
0.34mg
17%

Vitamin E
2mg
17%

Zinc
2mg
16%

Iron
2mg
16%

Potassium
517mg
15%

Copper
0.28mg
14%

Vitamin D
2µg
13%

Manganese
0.26mg
13%

Vitamin B3
1mg
10%

Magnesium
37mg
9%

Vitamin B1
0.12mg
8%

Fiber
1g
6%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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