Open Faced Veggie Omelet

Omelets are an easy way to get your veggies in, and this one is no exception.

Loaded with fresh veggies, it’s full of fiber and thanks to the eggs – it’s protein-rich as well. I promise this will keep you satisfied until lunch.

This is the perfect way to use up veggies leftover from last night’s dinner or to use up odds and ends from your farmer’s market haul.

If you don’t like the veggies we’ve suggested – don’t worry! You can essentially put in any vegetables you like in this. That’s the beauty of an omelet.

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Open Faced Veggie Omelet

Course Breakfast, Main Course

Cuisine Keto

Keyword keto, ketogenic

Total Time 15 minutes

Servings 1

Calories 498 kcal

Ingredients

• 2 tablespoons olive oil
• 3 eggs beaten well
• 1/2 small onion diced
• 1 clove garlic
• 1 cup sliced mushrooms
• 1 cup sliced zucchini
• 1/2 cup chopped tomatoes
• 2 tablespoons fresh chopped basil
• Sea salt and fresh ground pepper to taste

Instructions

1. Heat the oil in a nonstick skillet. Add the onion and garlic and cook for about a minute. Add the mushrooms and zucchini, and cook until softened. Add the eggs and tilt the pan to make sure the eggs are evenly covering the vegetables. Cover and cook on low heat for 3 minutes until eggs are set. Top with the tomatoes and basil and serve

Nutrition Facts

Open Faced Veggie Omelet

Amount Per Serving

Calories 498 Calories from Fat 376

% Daily Value*

Fat 41.8g64%

Carbohydrates 15g5%

Fiber 3.9g16%

Sugar 8.1g9%

Protein 21.7g43%

* Percent Daily Values are based on a 2000 calorie diet.