Veggie Egg Omelette
This scrambled egg recipe with veggies is an excellent choice for a high-protein, low-carb breakfast. The combination of whole eggs and egg whites provides a balance of healthy fats and lean protein, while the mixed veggies add fiber, vitamins, and minerals to your meal. Feel free to customize the recipe by using your favorite vegetables or adding additional toppings like avocado, salsa, or a sprinkle of cheese. Keep in mind that any changes or additions to the recipe will impact the overall macros and calories.
Macros and calories per serving (1 serving):
Calories: 346
Carbohydrates: 8.3g
Protein: 31.5g
Fat: 19.7g
Ingredients:
3 whole eggs (225 calories, 1.5g carbs, 18.7g protein, 15g fat)
3 egg whites (51 calories, 0.8g carbs, 10.8g protein, 0.2g fat)
1 cup mixed veggies (e.g., bell peppers, onions, mushrooms, spinach) (30 calories, 6g carbs, 2g protein, 0g fat)
1 teaspoon olive oil (40 calories, 0g carbs, 0g protein, 4.5g fat)
Salt and pepper to taste
Optional: herbs or spices of your choice (e.g., garlic powder, red pepper flakes)
Instructions:
Chop your desired mix of veggies into small, bite-sized pieces.
In a bowl, whisk together the 3 whole eggs and 3 egg whites until well combined. Season with salt, pepper, and any additional herbs or spices you prefer.
Heat a non-stick skillet over medium heat and add the olive oil.
Once the oil is hot, add the chopped veggies to the skillet and sauté for 3-5 minutes until they soften and begin to caramelize.
Pour the egg mixture over the veggies in the skillet and let it sit for about 30 seconds to allow the bottom to set slightly.
Using a spatula, gently push the eggs from the edges of the pan towards the center, allowing the uncooked eggs to flow to the bottom of the skillet. Continue this process, stirring occasionally, until the eggs are cooked to your desired level of doneness (about 3-5 minutes).
Remove the scrambled eggs with veggies from the heat and transfer them to a plate.
Serve hot and enjoy your nutritious and protein-packed breakfast!
