Name: Busted-Up Veggie Omelet recipe
Ingredients: 2 tablespoons extra-virgin olive oil;2 egg whites;1 egg;2 tablespoons milk;½ tomato, coarsely chopped;⅓ cup coarsely chopped red onion;⅓ cup sliced mushrooms;⅓ cup coarsely chopped spinach;¼ cup shredded mozzarella cheese;2 tablespoons grated Parmesan cheese;salt and ground black pepper to taste

All Recipes Breakfast and Brunch Recipes Eggs Omelet Recipes

Ingredients

2 tablespoons extra-virgin olive oil 2 egg whites 1 egg 2 tablespoons milk ½ tomato, coarsely chopped ⅓ cup coarsely chopped red onion ⅓ cup sliced mushrooms ⅓ cup coarsely chopped spinach ¼ cup shredded mozzarella cheese 2 tablespoons grated Parmesan cheese salt and ground black pepper to taste

Nutrition Info

260.5 calories carbohydrate: 6.4 g cholesterol: 107.7 mg fat: 20.1 g fiber: 1.2 g protein: 13.9 g saturatedFat: 5.2 g servingSize: - sodium: 348.1 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

Directions

Heat oil in a medium-sized skillet over medium heat.
Whisk egg whites, egg, and milk together in a small bowl. Toss tomato, onion, mushrooms, and spinach together in a separate bowl.
Pour egg mixture into the hot skillet. Cook until firm on the bottom, about 1 minute. Flip the omelet using a spatula, don't be meticulous, it's supposed to be busted up. Immediately add the tomato mixture and sprinkle mozzarella and Parmesan cheeses on top. Let cheeses melt slightly, about 2 minutes.
Push omelet onto a plate using the spatula. Season with salt and pepper.

Recipe Yield

1 large omelet

Recipe Note

This is for those of you who tend to break your omelet every time you attempt to make one. With my busted-up veggie omelet, you can have flavor, texture, and no apprehension about keeping the eggs together! I've made this as nutritious as I can without sacrificing flavor.

Alternatives to this recipe

Busted-Up Veggie Omelet