Weight Loss Egg Omelette 3 Ways

5 from 1 vote

Learn how to make a Weight Loss Egg Omelette 3 Ways! Each of these 3 omelette recipes features a colorful array of vegetables and protein-packed eggs. It’s the perfect low calorie meal you can enjoy for breakfast, lunch, and dinner.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast

Cuisine: American

Keyword: Healthy Omelette, Low Calorie Omelette, Weight Loss Omelette

Servings: people

Author: Silvia Dunnirvine

Ingredients

Pepper & Spinach Egg Omelette

2 eggs scrambled
1 tsp butter
1 tbsp onion thinly chopped
2 tbsp red bell pepper chopped small
1/2 cup fresh spinach
salt and pepper, to taste

Mushroom & Asparagus Egg Omelette

2 eggs scrambled
1 tsp butter
2 baby Bella mushrooms thinly sliced
2 tbsp asparagus chopped
1/2 cup fresh spinach
salt and pepper to taste

Asparagus & Pepper Egg White Omelette

2 egg whites
1 tsp butter
1 tbsp onion thinly chopped
2 tbsp asparagus chopped
2 tbsp red bell pepper chopped small

Instructions

Grab two 8'' skillets and place them side by side on the stove. Add about 1/2 tsp butter to each warm skillet.
Add the veggies to one skillet and cook on medium high. Hold on to the spinach to add at the very last minute. The veggies will cook in about 5 minutes while the spinach only needs about 1 minute. Since they don't need much attention beside stirring once or twice you can work on the egg simultaneously.
Add egg scrambled to the second skillet. Cook on medium low until you see the sides detaching from the pan. This very thin layer of egg will cook in just a minute. Use a spatula or two to carefully flip the egg.
Once you flip the egg, add the cooked veggies to half of the egg, then fold over the other half of the egg omelette. Transfer to a plate
Season with salt and pepper and add your favorite toppings.

Notes

if you substitute the spinach for kale or another type of rough greens you can cook at the same time as the veggies (5 minutes)

Nutrition