This vegetarian omelet is loaded with the good stuff! Mushrooms are packed with B vitamins, potassium, zinc, and antioxidants. They’re also one of the few plant-based foods that contain vitamin D, according to a study in the International Journal of Microbiology. Asparagus is low in calories but high in nutrients, including protein, fiber, vitamins A, C, and K, along with folate and potassium.
There’s very little prep work, which makes this a quick and easy breakfast. Add bacon, sausage, or cheese for an extra punch of flavor and protein. Top it with fresh herbs for a deeper flavor.
Makes 1 serving | Vegetarian
Ingredients
2 large whole eggs
¼ cup (60 milliliters) water
1 tablespoon nutritional yeast (optional)
1 teaspoon thyme
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 teaspoon butter
4 ounces (113 grams, about 6) shiitake mushrooms, stems removed and chopped
10 asparagus spears, woody end removed and chopped
2 ounces (57 grams) shredded fresh Parmesan cheese
Mixed Greens
2 cups (165 grams) mixed salad greens
1 teaspoon extra-virgin olive oil
¼ cup (60 milliliters) balsamic vinegar
1 tablespoon nutritional yeast (optional)
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Instructions
- In a medium bowl, whisk together eggs, water, nutritional yeast (if using), thyme, sea salt and pepper.
- Set a large skillet over medium-high heat and add butter. Add mushrooms to skillet and saute about 3 minutes. Add asparagus and cover skillet with a lid. Let steam-saute another 3 to 5 minutes, until mushrooms have browned.
- Pour eggs over veggies and swirl pan so eggs are evenly dispersed. Cover and cook, stirring occasionally, for about 5 minutes, or until eggs are set. Add Parmesan and cover to melt, about 2 minutes.
- Meanwhile, place mixed greens in a bowl and drizzle with olive oil, balsamic vinegar, nutritional yeast (if using), sea salt, and black pepper. Serve alongside omelet.
576 calories | 38 grams protein | 27 grams carbs | 35 grams fat
Related: Spinach and Tomato Omelet Wrap
