Protein-Packed Veggie Omelette

🥘 Ingredients

• 3 large egg whites
• 1 whole egg
• 1/2 cup chopped spinach
• 1/4 cup diced bell peppers
• 1/4 cup sliced mushrooms
• 1 small onion, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Heat olive oil in a non-stick skillet over medium heat.
2. 2
   Add chopped onions and sauté until translucent.
3. 3
   Add bell peppers and mushrooms, cooking until tender.
4. 4
   Stir in the spinach and cook until wilted.
5. 5
   In a bowl, whisk together egg whites and the whole egg. Season with salt and pepper.
6. 6
   Pour the egg mixture over the vegetables in the skillet.
7. 7
   Cook until the edges start to set, then gently fold the omelette in half.
8. 8
   Cook for another 2 minutes or until fully set.
9. 9
   Slide the omelette onto a plate and serve warm.

📊 Nutritional Information

• Calories: 350 kcal
• Protein: 28g
• Carbohydrates: 10g
• Fats: 20g
• Fiber: 3g

💡 Cooking Tips

• Use a non-stick skillet to reduce the amount of oil needed and prevent sticking.
• Whisk the eggs thoroughly to incorporate air, resulting in a fluffier omelette.
• Prepare and chop all vegetables before cooking to streamline the process.
• To add variety, consider adding herbs like parsley or chives for extra flavor without extra calories.