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$1.90 per serving
10 likes
Ready in 45 minutes
Spoonacular Score: 57% 
Loaded Veggie Omelet might be just the main course you are searching for. This recipe makes 2 servings with 336 calories, 21g of protein, and 25g of fat each. For $1.9 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by spoonacular user clconrad1. If you have shallot, cherry tomatoes, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and primal diet. If you like this recipe, take a look at these similar recipes: Loaded Veggie Omelet, Loaded Veggie Omelet, and Loaded Baked Omelet Muffins.
Sparkling Wine are great choices for Omelet. Even if you aren't making mimosas, sparkling wine is great with eggs for two reasons. One, if you're eating eggs early in the day, sparkling wine has less alcohol. Secondly, it cleanses the palate, which is important since yolk is known to coat the palate. The Langlois Chateau Cremant de Loire Brut with a 4.4 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.
Langlois-Chateau first established its reputation with its rich and elegant sparkling wines. Owned today by renowned Champagne house Bollinger, their Crémant de Loire is an affordable alternative to French Champagne. Made in the "méthod Champenoise" tradition and according to strict rules governing harvesting and production similar to Champagne, this fresh wine with fine bubbles will leave a lasting impression.
Pale yellow color, with a complex nose of quince, peach, and grapefruit. A fresh, delicate taste with an elegant roundness. It pairs perfectly as an aperitif with hors-d'oeuvres and smoked salmon.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!
Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.
Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.
If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.
If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.
You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.
Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.
Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)
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gluten-free
primal
