Loaded Veggie Omelet
Loaded Veggie Omelet is a main course that serves 2. For $1.9 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 21g of protein, 25g of fat, and a total of 336 calories. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and primal diet. If you have eggs, garlic, mushrooms, and a few other ingredients on hand, you can make it. It is brought to you by spoonacular user lvgilson. If you like this recipe, you might also like recipes such as Loaded Veggie Omelet, Loaded Veggie Omelet, and Loaded Veggie Omelet.
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:
covered percent of daily need
