Mushroom and Tomato Omelet

Mushroom and Tomato Omelet
Omelets are one of the easiest ways to add veggies to your diet while upping your protein intake. This version incorporates mushrooms and tomatoes but you can add peppers, onions, or spinach too. Combine four egg whites with one egg and beat gently. Using a cooking spray, cook eggs in a non-stick pan. Once the egg begins to take form along the edges, add 1/2 cup low-fat cottage cheese, 1/2 cup sliced mushrooms and 1/2 chopped tomato in the center of the omelet. Cook until eggs are set and fold over. CALORIES: 256, PROTEIN: 36 grams.
Prep: 5 mins, Cook: 10 mins, Total: 15 mins

This veggie-packed breakfast omelet is loaded with fiber, protein and other nutrients to give energy throughout the day.



  •  4 egg white(s)
  •  1 egg
  •  1/2 cup low-fat cottage cheese
  •  1/2 cup sliced mushrooms
  •  1/2 tomato


Combine eggs and beat lightly.
Using a cooking spray, cook eggs in non-stick pan.
Add cottage cheese, mushrooms and tomatoes in the center of omelet.
Cook until eggs are set and fold over.



Serving Size: 1 omelet

8g Fat (14%)
9g Carbs (29%)
36g Protein (57%)
% DV*
Total Fat  8g 11%
Saturated Fat  3g
Cholesterol  198mg 65%
Sodium  669mg 27%
Carbohydrates  9g 4%
Dietary Fiber  1g
Sugars  7g
Protein  36g 23%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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