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Greatest plates · Main
High-Protein Omelet
Egg whites alongside whole eggs make a light, generous omelette, folded around spinach, capsicum and onion with cheddar melting through. Around 30 g of protein from a single pan.
Serves 1Prep 15 minCook 15 minEgg
Containsdairy · egg
Inspired by a recipe from Skinnytaste ↗
Protein 38%Carbs 6%Fat 56%
About 330 kcal a serve — 31 g protein, 5 g carbs, 20 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 1
Method
Make the filling
Mix allLightly beat the egg and egg whites with a fork in a small bowl. Add all the chopped vegetables, season with salt and pepper, and mix well.
In the bowlBeat and mix →
Heat the pan
Heat a 9 or 10-inch nonstick frying pan over medium-low heat. When hot, spray with olive oil.
Into the panHeat →
medium-low
Cook the eggs
Pour the egg mixture into the pan and let it sit to start cooking. Use a heatproof silicone or rubber spatula to gently lift the edges of the cooked eggs and allow the uncooked eggs to flow to the edges of the pan and cook.
Add the cheese
On topOnce the eggs are set, add the shredded cheddar along the center of the omelet. Let it set for a few seconds.
Into the panAdd cheese →
Fold and serve
FoldUse your spatula to fold the edges over the omelet on both sides to the center. Slide onto a plate and serve immediately.
Cook's notePrep the veggies the night before and this comes together in minutes; add chopped ham or turkey bacon for even more protein.
Estimated per serve
330 kcal · 31 g protein · 5 g carbs · 20 g fatestimates, within ~10%
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