Loaded Veggie Omelet

If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your recipe box, Loaded Veggie Omelet might be a recipe you should try. One portion of this dish contains approximately 24g of protein, 35g of fat, and a total of 434 calories. For $3.59 per serving, you get a main course that serves 2. This recipe from spoonacular user lise requires goat cheese, garlic, fresh basil, and cherry tomatoes. From preparation to the plate, this recipe takes around 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 goat 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.Slide the omelet onto a small oven safe plate and put it in the oven.Repeat for the second omelet!


Nutrition Information:

Quickview
433k Calories
24g Protein
34g Total Fat
7g Carbs
14% Health Score
Limit These
Calories
433k
22%

Fat
34g
53%

  Saturated Fat
12g
81%

Carbohydrates
7g
3%

  Sugar
4g
5%

Cholesterol
353mg
118%

Sodium
351mg
15%

Get Enough Of These
Protein
24g
48%

Vitamin K
52µg
50%

Vitamin B2
0.81mg
48%

Selenium
33µg
47%

Vitamin A
2150IU
43%

Phosphorus
386mg
39%

Copper
0.69mg
34%

Vitamin B5
2mg
25%

Vitamin C
20mg
24%

Vitamin E
3mg
24%

Vitamin B6
0.46mg
23%

Iron
3mg
21%

Folate
83µg
21%

Manganese
0.31mg
16%

Calcium
154mg
15%

Vitamin B12
0.91µg
15%

Potassium
504mg
14%

Zinc
2mg
14%

Vitamin D
2µg
14%

Vitamin B3
2mg
11%

Vitamin B1
0.15mg
10%

Magnesium
38mg
10%

Fiber
1g
6%

covered percent of daily need
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Food Trivia

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