Skip Nav

Mushroom-Pepper Omelet Recipe

Mushroom-Pepper Omelet

Breakfast: Mushroom-Pepper Omelet

From C&J Nutrition

Notes

  • Use sautéed mushrooms left over from Day 4 dinner.
  • Ingredients

    1. 1 tablespoon olive oil
      1/3 cup chopped red pepper
      1/2 cup sautéed mushrooms (left over from Day 4 dinner)
      1/3 cup garbanzo beans
      1/8 teaspoon salt
      2 eggs

    Directions

    1. Heat 1 teaspoon olive oil in a skillet over medium heat and add red pepper. Sauté for about 5 minutes, or until soft. Add the mushrooms, garbanzo beans, and salt and heat until warmed through, about 2 minutes. Remove from pan.
    2. Whisk together 2 eggs and about 1 tablespoon of water.
    3. Add another 2 teaspoons oil to the pan and pour in egg mixture, swirling the eggs to coat the bottom of the pan and cooking until firm.
    4. Flip egg round over (or leave as is if you like a slightly runnier omelet) to cook other side.
    5. Add the veggie-bean mixture to the egg round and fold in half to create an omelet.

    NUTRIENT TOTALS
    Calories: 360.8
    Protein: 17.7 grams
    Carbohydrates: 16.5 grams
    Dietary Fiber: 6.454 grams
    Total Sugars: 3.431 grams
    Total Fat: 25.6 grams
    Saturated Fat: 5.185 grams
    Sodium: 542 milligrams

    Healthy Sweet Potato Lunch Recipes
    Low-Carb No-Cook Recipes
    Expert Tips to Prevent Bloating
    Vegan Black Bean Recipes
    Vegan Paleo Recipes
    Fast and Easy Vegetarian Dinners
    Healthy Travel Destinations 2019
    How Much Protein Is in an Egg?
    Can Traveling Make You Constipated?
    Healthy New Year's Resolutions Not About Losing Weight
    Ways to Improve Sleep
    High-Protein Vegan Dinners
    Latest Fitness
    All the Latest From Ryan Reynolds