Busted-Up Veggie Omelet

This is for those of you who tend to break your omelet every time you attempt to make one. With my busted-up veggie omelet, you can have flavor, texture, and no apprehension about keeping the eggs together! I've made this as nutritious as I can without sacrificing flavor.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 261 Calories

Ingredients

• 1 egg
• 2 tablespoons milk
• 2 egg whites
• 2 tablespoons grated Parmesan cheese
• ¼ cup shredded mozzarella cheese
• salt and ground black pepper to taste
• 2 tablespoons extra-virgin olive oil
• ⅓ cup sliced mushrooms
• ½ tomato, coarsely chopped
• ⅓ cup coarsely chopped red onion
• ⅓ cup coarsely chopped spinach

Recipe Instructions

Step 1

Heat oil in a medium-sized skillet over medium heat.

Step 2

Whisk egg whites, egg, and milk together in a small bowl. Toss tomato, onion, mushrooms, and spinach together in a separate bowl.

Step 3

Pour egg mixture into the hot skillet. Cook until firm on the bottom, about 1 minute. Flip the omelet using a spatula; don't be meticulous, it's supposed to be busted up. Immediately add the tomato mixture and sprinkle mozzarella and Parmesan cheeses on top. Let cheeses melt slightly, about 2 minutes.

Step 4

Push omelet onto a plate using the spatula. Season with salt and pepper.