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Recipe from Simpler Savory

The recipe

Easy Low Carb Veggie Loaded Omelette

Prep
10 min
Cook
8 min
Total
18 min
Servings
1 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 1 servings.

calories
360

2× the original author values. Recipe yield: 1 servings.

calories
720

3× the original author values. Recipe yield: 1 servings.

calories
1080
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 3 large eggs
  • 1 tablespoon heavy cream — or water or half-and-half
  • 1/4 teaspoon kosher salt — plus more to taste
  • 1/8 teaspoon black pepper — freshly ground
  • 1/8 teaspoon garlic powder — optional
  • 1/8 teaspoon smoked paprika — optional, for warmth
  • 1 teaspoon unsalted butter — or olive oil, plus more as needed
  • 1/4 cup mushrooms — thinly sliced; sauté to release moisture
  • 1/4 cup zucchini — small dice; sauté to release moisture
  • 1/4 cup bell pepper — small dice; any color
  • 1/4 cup baby spinach — chopped
  • 1/4 cup cherry tomatoes — halved
  • 1/3 cup shredded cheese — cheddar, feta, goat cheese, or mozzarella
  • 1 tablespoon fresh herbs — chives or parsley, chopped, plus more for garnish
  • 1 teaspoon lemon juice — optional, to finish
  • 2 tablespoons cooked protein — crumbled bacon, turkey sausage, or shredded chicken

Instructions

  1. Small dice the bell pepper and zucchini, thinly slice mushrooms, halve the cherry tomatoes, and chop the spinach and herbs so everything cooks quickly and folds neatly.
  2. In a bowl, whisk eggs with cream (or water), salt, pepper, garlic powder, and smoked paprika for 20 to 30 seconds until slightly frothy.
  3. Warm a nonstick 8–9 inch skillet over medium to medium-low heat; add butter or oil until the surface looks glossy.
  4. Add mushrooms and zucchini and cook, stirring, until they release moisture and take on a little color, 2 to 3 minutes.
  5. Stir in bell pepper for 1 minute, then add tomatoes and spinach just until tomatoes glisten and spinach wilts; season lightly and transfer vegetables to a plate.
  6. Add a little more butter or oil to the skillet, then pour in the beaten eggs; the edges should set quietly without loud sizzling.
  7. Tilt the pan and gently pull set edges toward the center with a silicone spatula, letting uncooked egg flow to empty spots until mostly set but still glossy on top.
  8. Scatter the cooked vegetables (and optional protein) over one half; sprinkle with cheese and half the herbs.
  9. Let sit 20 to 30 seconds so cheese softens and the bottom turns pale golden, then fold the unfilled side over the filling and slide onto a warm plate.
  10. Top with remaining herbs and a few drops of lemon juice if using; rest 30 seconds for carryover heat to finish, then serve.
  11. Keep heat medium-low to prevent browning and rubbery texture; cover for 20 seconds before folding if you prefer a more set interior.
  12. Always pre-cook high-moisture veggies so the omelette stays fluffy and doesn’t weep.

Notes

Fresh is best. Store a cooked omelette in an airtight container for up to 2 days. For best texture, prep and chill sautéed veggies separately, then cook fresh eggs to order. Reheat gently in a covered nonstick skillet over low heat with a few drops of water to steam (1–2 minutes per side), or microwave at 50% power for 45–60 seconds to avoid rubbery eggs.

Source: https://simplersavory.com/easy-low-carb-loaded-omelette/