Loaded Veggie Omelet
Need a gluten free, primal, and ketogenic main course? Loaded Veggie Omelet could be an awesome recipe to try. This recipe serves 2 and costs $1.99 per serving. One portion of this dish contains around 20g of protein, 32g of fat, and a total of 399 calories. 10 people found this recipe to be delicious and satisfying. Head to the store and pick up eggs whisked, cherry tomatoes, basil, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 58%, which is solid. Loaded Veggie Omelet, Loaded Veggie Omelet, and Loaded Veggie Omelet are very similar to this recipe.
Diets
Ingredients
shallot
1 small
garlic
1 teaspoon
mushrooms
4
cherry tomatoes
8
basil
1 tablespoon
spinach
0.5 cup
eggs whisked
4
cheese
0.5 cup
drizzle of olive oil
2 servings
Cooking in Steps
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1Preheat the oven to warm or 170 degrees. Bring a small saute pan or small omelet pan to a warm.
oven
frying pan -
2Saute the veggies using the olive oil starting with the shallot and garlic, adding the mushrooms until they are tender. Toss in the tomatoes and spinach and remove the pan from the heat.
mushrooms
olive oil
tomato
shallot
spinach
garlic
frying pan -
3Pour a layer of the egg into a small omelet pan or small saute pan. As the egg starts to cook run a spatula around the edge to loosen the egg. Once the egg is almost cooked (slightly runny on the top) sprinkle half the basil, cheese, and sauteed veggies on to one side of the egg. Gently fold the egg over the filling.
cheese
basil
egg
spatula
frying pan -
4Slide the omelet onto a small oven safe plate and put it in the oven.
oven -
5Repeat for the second omelet!
