This light yet protein-rich omelette is packed with sautéed bell peppers, mushrooms, and onions for a satisfying and nourishing meal. Paired with a fresh spinach and cherry tomato salad, it’s a balanced way to start your day with healthy fats, fibre, and essential nutrients.
Ingredients:
Omelette:
- 2 large eggs
- 2 tbsp egg whites
- ½ cup bell peppers, diced
- ½ cup mushrooms, sliced
- 2 tbsp onion, diced
- 1 tsp olive oil
- Salt and pepper, to taste
Spinach and Tomato Salad:
- 2 cups fresh spinach
- ½ cup cherry tomatoes, halved
- 1 tsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
Directions:
- Prepare the Salad: In a bowl, toss the spinach and cherry tomatoes with olive oil, lemon juice, salt, and pepper. Set aside.
- Cook the Omelette: Heat olive oil in a non-stick pan over medium heat. Add bell peppers, mushrooms, and onions, sautéing for 2–3 minutes until softened.
- Whisk together the eggs and egg whites, then pour them into the pan with the vegetables. Cook for 3–4 minutes, gently folding the omelette in half once set.
- Season with salt and pepper, then serve with the prepared salad on the side.
Estimated Nutrition per Serving (recipe makes 1 serving): 324 Calories; 23.9g Protein; 15.8g Carbs; 19.7g Fat; 5g Fiber; 7g Sugar
