Loaded veggie omelet

Name: Loaded veggie omelet
Total time: 45 min
Yield: 2 servings
Ingredients: 1 small shallot; 1 tsp garlic; 4 mushroom; 8 cherry tomatoes; 1 Tbsp fresh basil; 15 g spinach; 4 free range eggs; 56.5 g cheese; 2 servings olive oil

This Loaded Veggie Omelet is a gluten-free, primal, and ketogenic main course filled with eggs, cherry tomatoes, and basil. A nutritious dish packed with vitamins and minerals, perfect for a hearty breakfast or brunch.

Ingredients

shallot

1 small

garlic

1 tsp

mushroom

cherry tomatoes

fresh basil

1 Tbsp

spinach

15 g

free range eggs

cheese

56.5 g

olive oil

2 servings

Method

Preheat the oven to warm or 170 degrees. Bring a small saute pan or small omelet pan to a warm.
Saute the veggies using the olive oil starting with the shallot and garlic, adding the mushrooms until they are tender. Toss in the tomatoes and spinach and remove the pan from the heat.
Pour a layer of the egg into a small omelet pan or small saute pan. As the egg starts to cook run a spatula around the edge to loosen the egg. Once the egg is almost cooked (slightly runny on the top) sprinkle half the basil, cheese, and sauteed veggies on to one side of the egg. Gently fold the egg over the filling.
Slide the omelet onto a small oven safe plate and put it in the oven.
Repeat for the second omelet!

Nutrition:

408 kcal

Carbs

9 g

Fat

32 g

Protein

21 g

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