Veggie-Packed Low-Carb Omelette: A Quick, Nutritious Lunch That’s Full of Flavor.

When you need a nutritious, low-carb lunch that’s quick to make and satisfying, look no further than this veggie-packed omelette.  

Filled with creamy cheese, leafy spinach, earthy mushrooms, and savory onions, this omelette is not only delicious but also packed with protein and essential nutrients to fuel your day. 

Ingredients: – 3 large egg – 1/4 cup shredded cheese (cheddar, mozzarella, or your favorite cheese) – 1/2 cup fresh spinach, chopped – 1/4 cup mushrooms, sliced

– 1/4 small onion, diced – 1 tbsp olive oil (or butter) – Salt and pepper to taste – Optional: Fresh herbs (such as parsley or chives) for garnish

Prepare the Veggies: Heat the olive oil or butter in a non-stick skillet over medium heat. Add the diced onions and sauté for 2-3 minutes until they start to soften. Add the sliced mushrooms and cook for another 3-4 minutes, until they become tender. 

Whisk the Eggs: While the vegetables are cooking, crack the eggs into a bowl, whisk them with a pinch of salt and pepper until well combined. 

Cook the Omelette: Push the cooked veggies to one side of the skillet. Pour the whisked eggs into the empty side, swirling the pan to evenly coat the bottom. Let the eggs cook undisturbed for 1-2 minutes until the edges set. 

Add the Cheese: Sprinkle the shredded cheese over the omelette, then fold it in half, covering the veggies and cheese. Continue cooking for another minute or until the cheese melts and the eggs are fully cooked. 

STAY TURNED FOR DEVELOPMENT