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.
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)
Instructions
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
