The “Whole” Veggie Breakfast Omelette!

Here’s a highly unique way to get a great tasting, filling, and healthy breakfast! Check out this “Whole” Veggie Breakfast Omelette submitted by Mehak Mittal of Reseda California; it’s only 220 calories per serving with 2 grams of fat, and gives you 133% of your Vitamin A & 281% of Vitamin C! This is one healthy & delicious breakfast that you should definitely give a try. Let us know your thoughts about this awesome recipe by leaving a rating & comment, and we hope you enjoy! Happy Cooking! – Tasty25 Staff



Every recipe has a story! Mehak shared hers with us: “I got the idea for this recipe while searching for some breakfast ideas that were simple, quick and could be enjoyed with friends. I tweaked the recipe to make it really healthy, and added a few of my own spices and ingredients; it turned out to be really yum! My husband and friends really enjoyed it, and I must add that it looks pretty appetizing to the eyes as well!” –Mehak


What you need:

1 Bell pepper (Green, Yellow, or Red)

3 Button mushrooms

1 Clove garlic

1 Cup egg whites

1 Cup baby spinach

1/2 Cup onion

1 Tbsp. cilantro

1 Tbsp. ground black pepper

1/2 Tsp. cumin

1/2 Tsp. italian seasoning

1/8 Tsp. salt

Olive oil spray

Directions: (Approximate cook time: 15 minutes; Serves 2 adults.)

  1. Cut the bell pepper in half, resulting in two bowl-like pieces from the top & bottom; Remove the core, seeds, and stem from each half of the bell pepper.

  2. Next, whisk your egg whites together with the 1/8 Tsp. of salt, and your freshly crushed pepper and Italian seasoning.

  3. Turn your stovetop to medium-high, and lightly spray a flat-bottomed frying pan with your olive oil.

  4. Saute the garlic; After a minute, add onions and mushrooms, and saute until browned.

  5. Add baby spinach to the sauteed veggie mix, and cook until they become soft but still have a bit of a crunch.

  6. Next, place your bell pepper rounded halves on the pan, and equally divide the veggies in them; Then, also pour the egg white mixture into each bell pepper half.

  7. When the egg whites start to cook a little, turn stove pot heat to low, and cover pan for 2-3 mins so the omelette can cook thoroughly.

  8. After eggs are fully cooked, remove each bell pepper with a spatula and serve by garnishing with fresh cilantro and a pinch of ground roasted cumin on each half; Serve immediately.

  9. Eat & enjoy!

 Thanks Mehak for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

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