High Protein Omelet Recipe

Mushroom, bacon, and spinach go together very well. This amount of veggies can make 3 omelets. I like to make more so the next day it will only take me 5 minutes to make this omelet. These veggies can be stored in the fridge for at least a week so you can do not have to have the same thing everyday, if you don't want to. You can also change the amount of eggs you use. I like my omelet to be high in protein so I like to add egg whites but you can make smaller omelet with just 2 eggs or large with 3 eggs.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 1

Course: Breakfast

Cuisine: American

Calories: 392

Ingredients Method

Ingredients

2 large eggs
2 oz egg whites
1 slice light swiss cheese 1 oz
2 g butter for greasing the pan

For mushroom and spinach filling

2 slices low sodium bacon you can use any bacon you like
9 oz mushroom 250 g
5 oz leeks 150 g
2 cups spinach

For Mexican omelet filling

2 slices low sodium bacon
5 oz red bell pepper (medium)
4 oz onion (small)
4 oz zucchini (medium)
1 jalapeno (optional)

Method

For spinach and mushroom filling

Chop 2 slices of bacon
Chop vegetables
Preheat nonstick pan and add bacon
Sauté bacon until fat renders
Add mushroom and leaks. Let them cook for few minutes (until it browns) before you stir. Season with salt and pepper.
Once the veggies are browned, add spinach and stir. Spinach will wilt very quickly and the mushroom filling is done. Set aside.

To make the omelet

Prepare 2 whole large eggs plus 2 ounces of egg whites. Add salt and pepper to taste. Whisk them together. Set aside.
Preheat turkey bacon. I use it for extra protein. You can skip the bacon if you prefer all veggie omelet.
Preheat nonstick pan and grease a little bit with butter. Just to coat it slightly
Add eggs and spread allover the pan. Reduce the heat to low.
Once the eggs start to set start lifting sides inward to fill the pan with egg liquid
Add cheese to one side
Add sautéed vegetables
Fold the omelet and serve