I’ve got to be honest. I’ve been skipping out on breakfast for a while now. With school starting back up after the winter break and a terrible head cold running rampant through the house… There just hasn’t been enough time in the day to fuss with breakfast. And the whole point of breakfast is just that… to break-the-fast of the night of sleeping.
They don’t say that breakfast is the most important meal of the day for no reason. It’s there to start your day off and get you in gear for the rest of the day. Trust me when I say that being ‘hangry’ is a real thing. Finally, I made plans this week to stick to my guns and be SURE that I started my day off right with actually eating breakfast again.
To lighten this omelette up I decided to make it vegetarian. Yep! It’s true. I can have breakfast without bacon. Amazing. I know. Instead, I loaded this omelette up with plenty of veggies. Eggs, spinach, and mushrooms galore! I also subbed in some egg whites instead of another whole large egg. Other than that, it’s some reduced fat milk and cheese that make this baby shine.
This is good stuff. It’s real. Good. Stuff. Trust me when I say that you won’t regret taking the few minutes out of your morning to whip up this Skinny Mushroom & Asparagus Omelette. It’s low-carb, gluten-free, vegetarian, and made with only about 5 main ingredients.
If you’re looking to say even more time in the morning, you might be able to get away with make this omelette ahead of time as a re-heat and eat bite for breakfast.
I like to serve mine with some fresh fruit!
TheSkinnyFork.com A simple and easy to make omelette that's lightened up and still oh-so full of flavor! Toss it together in less than 15 minutes. Low-carb and loaded with protein! Prep Time: 5 Minutes • Cook Time: 10 Minutes
Servings: 1 • Serving Size: 1 Omelette • Calories: 190 • Fat: 11 g • Saturated Fat: 5 g • Carb: 4 g • Fiber: 1 g • Protein: 19 g • Sugar: 3 g • Sodium: 287 mg
• 1 Whole Large Egg
• 2 Egg Whites
• 2 Tbsp. Reduced Fat Milk
• 1/2 C. Sliced Mushrooms
• 3 Asparagus Spears
• 1/2 C. Chopped Baby Spinach
• 2 Tbsp. Reduced Fat Crumbled Goat Cheese
• Salt & Pepper to Taste
Directions:
Lightly coat the inside of a medium skillet with non-stick cooking spray and heat over a medium heat.
Whisk together the 1 egg, 2 egg whites, and 2 Tbsp. milk; set aside.
Add the 1/2 C. mushrooms and 3 asparagus spears to the pan and cook for 2-3 minutes, or until the mushrooms have released their moisture and the asparagus are starting to become tender. Transfer the veggies to set aside.
Pour the egg mixture into the still hot skillet and allow to cook for a minute or two, or until the egg begins to cook and ‘set’.
Top with the 1/2 C. chopped spinach, 2 Tbsp. goat cheese, the cooked mushrooms, and finally the asparagus spears.
Fold the omelette over onto itself and allow to continue to cook until the eggs are completely cooked through.
Transfer the omelette to a plate and serve right away!
Step-by-Step Photos:
Nutritional Claims: Low Carb • Sugar Conscious • Vegetarian • Pescatarian • Gluten Free • Wheat Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free • Kosher
