Description
The 200-Calorie Veggie Omelet is light, flavorful, and perfect for a nourishing start to your day. Packed with sautéed veggies, it’s a comforting and quick breakfast you can make in under 10 minutes, ideal for slow weekends or busy mornings.
Ingredients
- 2 large eggs
- 2 tablespoons low-fat milk (or plant-based milk)
- 1/4 cup diced bell peppers (any color)
- 1/4 cup chopped spinach
- 2 tablespoons diced onions
- 1/4 cup mushrooms, sliced
- Salt and black pepper to taste
- 1/2 teaspoon olive oil or spray
- Optional: 1 tablespoon shredded light cheese
Instructions
- Chop all vegetables finely for quicker cooking and better folding.
- Heat olive oil in a nonstick pan over medium heat. Sauté onions and bell peppers for 1–2 minutes, then add mushrooms and spinach. Cook for 1 more minute. Remove from pan and set aside.
- Whisk eggs, milk, salt, and pepper in a bowl until frothy.
- Lightly grease the pan again if needed. Pour in egg mixture and tilt to spread evenly. Cook undisturbed for about 2 minutes.
- Spoon sautéed veggies onto one half. Add cheese if using. Fold omelet over with a spatula.
- Cook another 1–2 minutes until eggs are set and cheese melted. Serve hot.
Notes
Don’t overfill with veggies, save some for a side. Use a small nonstick pan (6–8 inches) for a fluffier omelet. Cook on medium-low heat to avoid browning. Add herbs like dill or parsley for a gourmet touch. Great with a crisp salad or a slice of whole grain toast.
- Prep Time: 5 Minuten
- Cook Time: 5 Minuten
- Category: Frühstück
- Method: Pfanne
- Cuisine: Amerikanisch inspiriert