Day 1: Breakfast
Low-Carb Veggie Omelette Recipe
Ingredients (Serves 1)
- 2 large eggs
- 1/4 cup fresh spinach, chopped
- 1/4 cup mushrooms, sliced
- 1/4 cup shredded cheese (cheddar or mozzarella works well)
- 1 tablespoon butter or olive oil
- Salt and pepper, to taste
Optional Toppings:
- Sliced avocado
- Fresh parsley for garnish
Instructions
-
Prepare the Veggies:
Heat a non-stick frying pan over medium heat. Add butter or olive oil, then sauté the mushrooms until golden brown. Add the spinach and cook for another minute until wilted. Remove the veggies from the pan and set aside. -
Whisk the Eggs:
Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until smooth. -
Cook the Omelette:
In the same pan, pour the whisked eggs and swirl to coat the surface evenly. Let the eggs cook undisturbed for 1-2 minutes until the edges start to set. -
Add the Fillings:
Place the cooked spinach, mushrooms, and shredded cheese on one half of the omelette. Use a spatula to gently fold the other half over the fillings. -
Finish Cooking:
Cook for another minute until the cheese melts and the omelette is fully set. Slide it onto a plate. -
Serve:
Top with sliced avocado and fresh parsley if desired. Enjoy your low-carb veggie omelette fresh and warm!
Tips:
- For extra flavor, add a pinch of garlic powder or a sprinkle of chili flakes to the egg mixture.
- Use your favorite cheese or mix in some goat cheese for a tangy twist.
- Customize with other low-carb veggies like bell peppers or zucchini.
Perfect for a healthy, satisfying breakfast to start your day right! 😊
