Veggie Omelette
A tasty high protein omelette with vegetables
Nutrition Facts
Cook time
15 min
servings
2
Calories
400 kcal
Protein
39 g
Carbohydrates
23 g
Fat
18 g
Fiber
5 g
Price
$2.66
Weight
625 g
Ingredients
- 3 eggs
- 500 ml egg whites
- 2 red bell peppers (about 300g)
- 2 onions (about 200g)
- 20 ml olive oil or butter
- salt to taste
- 250g tomatoes (on the side)
- 250g cucumbers (on the side)
Omelette is king when it comes to breakfast and brunch. Whenever I travel, I look for an omelette or at least eggs. I find them the most filling breakfast option and also incredibly versatile. The beauty of this omelette is that it is made half with egg whites for fewer calories and more protein. Unlike the classic all–egg-white version, this one still has plenty of flavor. I like to serve it with Greek yogurt on top.
By the way, the idea that cholesterol from eggs is harmful is just a myth, so don't fear eggs. They are one of the most bioavailable sources of protein.
Instructions
- 1.Chop the onion and peppers into small pieces
- 2.Heat a pan and add the olive oil or butter until it melts
- 3.Put the vegetables in the heated pan and saute for 5 minutes
- 4.In a bowl, beat the eggs and egg whites
- 5.Pour the beaten eggs into the pan with the vegetables and cook for 10 minutes with the lid on
- 6.Enjoy!
