Name: Veggie-Packed Mushroom Omelette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Healthy
Ingredients: 4 large eggs; 1/3 cup baby bella mushrooms, thinly sliced; 1/4 cup red bell pepper, diced; 1/4 cup fresh spinach, chopped; 1/4 small onion, finely chopped; 1/4 cup grated cheddar cheese (optional); 1 tablespoon olive oil or butter; Salt and pepper to taste; 1/4 teaspoon smoked paprika (optional); Fresh parsley or chives for garnish

This veggie-packed mushroom omelette is a healthy, protein-rich dinner option that’s quick and easy to prepare. Brimming with sautéed mushrooms, vibrant veggies, and flavorful herbs, it’s perfect for a wholesome meal. Customizable and loaded with nutrients, this omelette is a delicious way to enjoy a light yet satisfying dinner.

Recipe Tips and Tricks:

Use fresh veggies: For the best flavor and texture, choose fresh, crisp vegetables.
Pre-cook watery vegetables: Sauté ingredients like mushrooms, spinach, or tomatoes beforehand to prevent excess moisture in the omelette.
Keep the heat low: Cook on medium-low heat to achieve a golden-brown crust and soft, fluffy eggs.
Don’t overfill: Avoid adding too many fillings to make flipping easier.
Use a non-stick pan: This ensures a seamless cooking process and prevents sticking or breaking.

Why You’ll Love This Recipe:

This veggie-packed mushroom omelette is a dream for busy weeknights or when you’re craving something light yet nourishing. It’s full of fresh vegetables, making it a great way to sneak in your daily greens. The umami from mushrooms pairs beautifully with eggs, creating a flavorful and satisfying meal. The best part? It’s customizable! You can swap or add your favorite vegetables, cheeses, or herbs to suit your taste. Plus, it’s low in carbs, rich in protein, and incredibly quick to whip up—perfect for anyone aiming for a healthier lifestyle.

Yield: Serves 2

Veggie-Packed Mushroom Omelette

A healthy, veggie-loaded mushroom omelette perfect for dinner, brimming with flavor, nutrients, and customizable options.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

4 large eggs
1/3 cup baby bella mushrooms, thinly sliced
1/4 cup red bell pepper, diced
1/4 cup fresh spinach, chopped
1/4 small onion, finely chopped
1/4 cup grated cheddar cheese (optional)
1 tablespoon olive oil or butter
Salt and pepper to taste
1/4 teaspoon smoked paprika (optional)
Fresh parsley or chives for garnish

Instructions

Prepare the veggies: Start by washing and drying your vegetables. Slice the mushrooms thinly, dice the bell peppers and onion, and roughly chop the spinach. Set them aside.
Whisk the eggs: In a medium-sized bowl, crack the eggs and whisk them until fully combined. Add a pinch of salt, pepper, and smoked paprika (if using) for seasoning.
Sauté the veggies: Heat a non-stick skillet over medium heat. Add olive oil or butter and let it melt. Toss in the onions and mushrooms, cooking for 2-3 minutes until softened. Add the bell peppers and spinach, stirring for another 2 minutes until the spinach wilts. Remove the veggie mixture and set aside.
Cook the omelette: Wipe the skillet clean, add a little more oil or butter, and reduce the heat to medium-low. Pour in the whisked eggs and let them cook undisturbed for 1-2 minutes until the edges start to set.
Add the filling: Evenly spread the cooked veggies and grated cheese (if using) over one half of the omelette. Let it cook for another 1-2 minutes until the eggs are mostly set but still slightly soft on top.
Fold and finish: Gently fold the other half of the omelette over the filling using a spatula. Cook for another minute, pressing lightly to seal the edges.
Serve and enjoy: Slide the omelette onto a plate, garnish with fresh parsley or chives, and serve immediately. Pair with a side salad or whole-grain toast for a complete meal.

Notes

If you’re cooking for a crowd, make individual omelettes rather than doubling the recipe.
For extra fluffiness, add a splash of milk or water to the eggs before whisking.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 329Total Fat 27gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 15gCholesterol 401mgSodium 433mgCarbohydrates 5gFiber 1gSugar 2gProtein 17g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredient Notes:

Eggs: Use fresh, free-range eggs for the richest flavor and creamy texture.
Mushrooms: Baby bella or cremini mushrooms bring a deep, earthy taste. Slice them thinly for even cooking.
Bell Peppers: Add a pop of color and natural sweetness with diced red, yellow, or orange bell peppers.
Spinach: Fresh spinach wilts perfectly into the omelette, adding nutrients without overwhelming the flavor.
Onion: Finely chop onions to balance the sweetness of the veggies.
Cheese (optional): Grated cheddar, feta, or mozzarella adds a creamy and indulgent touch.
Herbs: Chopped parsley, chives, or dill brighten the dish.
Seasonings: A pinch of salt, pepper, and a dash of smoked paprika or garlic powder enhances the taste.

Variations and Substitutions:

Swap the veggies: Use zucchini, asparagus, or even leftover roasted vegetables.
Make it dairy-free: Omit cheese or use plant-based alternatives like nutritional yeast.
Protein boost: Add shredded chicken, turkey bacon, or tofu crumbles.
Herbs and spices: Experiment with thyme, oregano, or chili flakes for a flavor twist.
Egg whites: Replace whole eggs with egg whites for a lower-fat version.
Cheese options: Replace cheddar with goat cheese or cream cheese for a tangy flavor.

Storage Options:

Refrigeration: Store leftovers in an airtight container for up to 2 days. Reheat in a skillet over low heat or in the microwave for 30 seconds.
Freezing: While not ideal due to the texture change, you can freeze the cooked omelette for up to 1 month. Thaw overnight in the fridge before reheating.