Lo-Cal Vegetable Omelet
A light, nutritious vegetable omelet packed with fresh carrots, mushrooms, and onions, perfect for a healthy breakfast or brunch that suits all tastes.
Ingredients
Instructions
- Cut and measure carrots and onion.
- Melt 3 tablespoons butter in a 10-inch skillet over medium heat, about 3 minutes.
- Slice mushrooms.
- Add carrots, onion, mushrooms, and 1/8 teaspoon salt to the skillet.
- Saute for 10 minutes or until vegetables are tender.
- Measure remaining ingredients.
- Combine eggs, milk, 1/2 teaspoon salt, and pepper in a bowl.
- Beat with a rotary beater until blended.
- Remove vegetables to another bowl from the skillet.
- Melt 2 tablespoons butter in the same skillet over low heat, about 1 minute.
- Pour eggs into the skillet. As the egg mixture sets, lift with a spatula to allow uncooked portions to flow to the bottom.
- Cook for 10 minutes or until eggs are completely set.
- Loosen the edges of the omelet.
- Spoon cooked vegetables over the omelet.
- Fold the omelet in half and remove to a serving platter.
Tips & Substitutions
To enhance flavor, consider adding fresh herbs like chives or parsley. For a healthier option, substitute half the butter with olive oil. You can also use egg whites or egg substitutes to lower cholesterol. If you want a bit of heat, sprinkle in some red pepper flakes while sautéing the vegetables. This omelet is versatile, so feel free to add other vegetables you have on hand.
Serving Suggestions
Serve the omelet with a side of whole-grain toast or a fresh green salad for a balanced meal. It pairs beautifully with Mary'S Fresh Strawberry (Or Peach) Pie for a delightful brunch. For added flavor, consider a dollop of salsa or a sprinkle of feta cheese on top. Sliced avocado or fresh fruit can also make great accompaniments.
Storage & Reheating
Store any leftover omelet in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over low heat until warmed through, or microwave in short bursts for about 30 seconds. Avoid overheating to keep the texture fluffy. You can also freeze portions for later use.
Nutrition & Diet Analysis (per serving)
Each serving of Lo-Cal Vegetable Omelet contains roughly 792 calories, with 15g protein, 136g carbohydrates, and 24g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (91% of the Daily Value), and vitamin D (84% of the Daily Value). Note that it is relatively high in sodium, at 748mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this omelet ahead of time?
Yes, you can prepare the vegetable filling in advance and store it in the refrigerator for up to 2 days. When ready to serve, simply cook the eggs and add the prepped vegetables. This makes for a quick breakfast option on busy mornings.
What other vegetables can I use in this omelet?
Feel free to get creative with your vegetable choices! Spinach, bell peppers, or zucchini work well. Just ensure they are cut into small pieces to cook evenly. This recipe is great for using up leftover veggies from other meals, making it a fantastic option for vegetarian recipes.
Can I make this recipe dairy-free?
Absolutely! Substitute the milk with a dairy-free alternative such as almond milk or oat milk. For the butter, use a plant-based margarine or olive oil. This keeps the dish delicious while accommodating dairy-free diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).