Summary

If you have roughly about 45 minutes to spend in the kitchen, Loaded Veggie Omelet might be a spectacular gluten free, primal, and ketogenic recipe to try. This main course has 336 calories, 21g of protein, and 25g of fat per serving. For $1.9 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe from Foodista requires spinach, basil, drizzle of olive oil, and cherry tomatoes. 7 people have made this recipe and would make it again. Overall, this recipe earns a solid spoonacular score of 56%. Similar recipes are Loaded Baked Omelet Muffins, Loaded Baked Omelet Muffins, and Loaded Baked Potato Cheese Omelet.

Instructions

Preheat the oven to warm or 170 degrees. Bring a small saute pan or small omelet pan to a warm. Saute the veggies using the olive oil starting with the shallot and garlic, adding the mushrooms until they are tender. Toss in the tomatoes and spinach and remove the pan from the heat. Pour a layer of the egg into a small omelet pan or small saute pan. As the egg starts to cook run a spatula around the edge to loosen the egg. Once the egg is almost cooked (slightly runny on the top) sprinkle half the basil, cheese, and sauteed veggies on to one side of the egg. Gently fold the egg over the filling. Slide the omelet onto a small oven safe plate and put it in the oven. Repeat for the second omelet!

Ingredients

• 1 shallot chopped
• 2 chopped garlic
• 3 mushrooms sliced
• 4 cherry tomatoes sliced
• 5 fresh chopped basil
• 6 fresh spinach chopped
• 7 eggs whisked
• 8 white cheese
• 9 Drizzle of olive oil

Directions

• 1 Preheat the oven to warm or 170 degrees. Bring a small saute pan or small omelet pan to a warm.
• 2 Saute the veggies using the olive oil starting with the shallot and garlic, adding the mushrooms until they are tender. Toss in the tomatoes and spinach and remove the pan from the heat.
• 4 Slide the omelet onto a small oven safe plate and put it in the oven.
• 5 Repeat for the second omelet!