Omelet with Mushrooms and Zucchini

Ingredients

• Egg2 count (110 g)
• Egg White2 count (80 g)
• Mushrooms1/2 cup (35 g)
• Zucchini1/4 cup (30 g)
• Oil2 teaspoon (7 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Cortar los champiñones en láminas, el zucchini en rodajas y el pimiento en tiras. Slice the mushrooms with the zucchini and cut the bell pepper into thin strips.

2. 2

   Step 2

   Separately, crack the eggs in a bowl and add the egg whites. Season with salt and pepper and beat with a fork.

3. 3

   Step 3

   Place a pan over medium heat. Once heated, pour half the oil, spread and add the vegetables with salt to taste.

4. 4

   Step 4

   Stir-fry over medium heat for about 5-8 minutes until the mushrooms are smaller and the zucchinis are soft.

5. 5

   Step 5

   If you wish, you can add onion strips or arugula leaves.

6. 6

   Step 6

   Next, place another pan over high heat. Once heated, pour half of the oil, spread and add the eggs.

7. 7

   Step 7

   Spread and let cook for 2-3 minutes over medium-low heat until set. Next, carefully flip the omelet using a spatula, lower the heat and finish cooking.

8. 8

   Step 8

   Turn off and fill with the vegetables. Fold in half a serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Omelet with Mushrooms and Zucchini can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.