The super protein omelette is one of my favorites, I eat it when I want to stay light but with a full belly!
Rich in vegetables, tasty, easy and quick to prepare, it has it all!
A light and nutritious protein omelette that combines taste and wellness in a simple yet rich preparation.
It provides noble proteins thanks to the egg, fibers and micronutrients from the vegetables, all with a low-calorie intake.
It’s perfect for a quick but filling lunch or a light but complete dinner, capable of satisfying without weighing down.
A healthy dish without compromising on taste.
The combination of ingredients, besides being pleasant, promotes digestion and provides energy without weighing down, making it ideal even after physical activity or during a balanced lunch break.
So how can you do without it?
And if you also look for lunches or dinners similar to this omelette, you absolutely must try
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing the Protein Omelette
- 2 eggs
- 2.1 oz champignon mushrooms
- 8 cherry tomatoes
- to taste arugula
- to taste fine salt
- 1 drizzle extra virgin olive oil
Tools
- 1 Frying Pan
- 1 Bowl
- 1 Whisk
- 1 Spatula
Steps for Preparing the Protein Omelette
To prepare the delicious protein omelette, take a bowl. Break the eggs, salt them, and beat with a whisk until you get a homogeneous and not too frothy mixture
Meanwhile, grease a 24 cm non-stick pan with a drizzle of oil and cook the champignon mushrooms for about 3 minutes, turning them once per side on low heat.
Pour the beaten egg over
and cook for two minutes with the lid on or until the eggs solidify
Then turn to the other side and cook for another 2 minutes. Turn off the heat and let it cool.
stuff with arugula
and the cherry tomatoes cut into wedges and season with a bit of salt. Fold the outer sides to the center and the protein omelette is ready to be served!
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Enjoy! From Barbara!
Tips and Storage
Use fresh mushrooms, not canned: the flavor will be more intense and the texture better. Clean the mushrooms with a damp cloth, without soaking them in water, to avoid spoiling them.
Don’t overdo the cherry tomatoes: use them in moderate amounts so they don’t release too much water inside the omelette, which could otherwise become soggy.
You can add fresh basil.
The protein omelette keeps in the fridge for a few hours as both the arugula and the tomato lose their initial texture and can deteriorate.
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FAQ (Frequently Asked Questions)
Can it be eaten cold?
Yes, certainly
Is it suitable for a vegetarian diet?
Yes, it contains neither meat nor fish
Can I make an eggless version?
Yes, there is a vegan version of the omelette, using chickpea flour. You can find it HERE
