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Good For You Veggie-stuffed Omelette

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Memo_Veggie Stuffed Omelette Recipe

 1 tbsp extra-virgin olive oil
 ½ cup chopped shallots
 3 garlic cloves, minced
 226 g package sliced white mushrooms
 1 thyme sprig
 170 g fresh baby spinach
 ¾ tsp kosher salt, divided
  tsp freshly ground black pepper, divided
 8 large eggs, divided
 1 tsp butter, divided

Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat.


Add shallots, garlic, mushrooms, and thyme; sauté 7 minutes or until mushrooms are browned. Add spinach; sauté 4 minutes or until liquid almost evaporates.


Remove mixture from pan; discard thyme sprig. Wipe pan clean.


Combine 1/4 teaspoon salt, 1/8 teaspoon pepper, and 4 eggs in a small bowl, stirring with a whisk.


Return pan to medium heat. Add 1 1/2 teaspoons butter; swirl to coat.


Add egg mixture; cook 1 minute. Lift edges of omelet with a rubber spatula, tilting pan to roll uncooked egg onto the bottom of the pan.


Cook 1 minute or until the center just begins to set but is still very soft. Arrange half of te mushroom mixture over middle of omelet; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.


Run a spatula around edges and under the omelet to loosen from the pan; fold in half. Slide omelet onto a plate. Repeat procedure with remaining ingredients. Cut omelets in half and enjoy.

Nutrition Facts

Serving Size 1

Servings 4

Amount Per Serving
Calories 145Calories from Fat 43
% Daily Value *
Total Fat 7g11%

Saturated Fat 3.1g16%
Total Carbohydrate 6.2g3%

Dietary Fiber 0.0g0%
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.