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.)
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.
Next, whisk your egg whites together with the 1/8 Tsp. of salt, and your freshly crushed pepper and Italian seasoning.
Turn your stovetop to medium-high, and lightly spray a flat-bottomed frying pan with your olive oil.
Saute the garlic; After a minute, add onions and mushrooms, and saute until browned.
Add baby spinach to the sauteed veggie mix, and cook until they become soft but still have a bit of a crunch.
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.
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.
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.
Eat & enjoy!