Loaded Mediterranean Omelet

Recipe
Written By Sarah Jordan

Keywords: Nut-free, Gluten-free, Soy-free, Vegetarian, Keto, High-Protein

Serves: 1 | Prep time: 10min | Cook time: 10min

ngredients

  • 2 eggs

  • 1/2 cup of egg whites

  • 1 cup spinach, chopped

  • 5 cherry tomatoes, sliced

  • 1/4 cup of onion, chopped

  • 1 clove of garlic, minced

  • 1/4 cup of sharp cheddar cheese (optional)

  • pinch of sea salt

  • 1/4 tsp black pepper

  • 1/4 tsp of dried basil

  • 1/4 tsp of dried parsley

  • 2 TBLS of cool water

  • olive oil spray

Instructions:

Spray olive oil in skillet over medium heat. Add onion and garlic.

  • Cook over medium heat for 4-5 minutes or until vegetables start browning.

  • Add tomatoes and spinach and cook for another 1-2 minutes.

  • Remove from heat, cover and keep warm.

  • Whisk eggs, egg whites and water,

  • Heat a non-stick skillet over medium low heat. Add egg mixture to pan.

  • Cover the pan and cook until the eggs set approximately 2-3 minutes.

  • Add 1/4 cup cheese, turn off the burner and allow the cheese to melt.

  • Add the veggies and fold the omelet closed bringing one side over the other.

Nutrition Facts

Serving: 1 | Calories: 345 kcal | Carbohydrates: 10g | Protein: 30g | Fat: 20g | Saturated Fat: 8g | Fiber: 2g | Added Sugar: 0 g| Sodium: 600mg

Notes

My suggestion is to pair this omelet with fruit to make a more balanced meal, up the fiber, and give your body and brain the carbohydrates it needs to thrive throughout the day.


Sarah Jordan