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Loaded Veggie Omelet

 
One serving costs about $1.9

$1.90 per serving

10 people like this recipe

10 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 gluten-free,primal,gluten free,primal lunch,main course,morning meal,brunch,main dish,breakfast,dinner
spoonacular Score:57%

Spoonacular Score: 57%

 

Loaded Veggie Omelet requires around 45 minutes from start to finish. For $1.9 per serving, you get a main course that serves 2. One serving contains 336 calories, 21g of protein, and 25g of fat. This recipe from spoonacular user annika996 requires shallot, olive oil, mushrooms, and fresh basil. 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 Veggie Omelet.

Sparkling Wine are my top picks 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 Bollinger Brut Special Cuvee with a 4.2 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.

Bollinger Brut Special Cuvee

A golden color, distinctive of black grape varieties. Very fine bubbles. On the nose, it has a beautiful aromatic complexity, ripe fruit, and spicy aromas, with hints of roasted apples, apple compote, and peaches. On the palate, there is a subtle combination of structure, length, and vivacity. The bubbles are like velvet. Flavors of pear, brioche and spicy aromas, notes of fresh walnut.Pair with all fish, especially sushi and sashimi, shellfish such as shrimp, prawns, crayfish and grilled lobster, poultry and white meat, cashews, parmesan or prosciutto.

» Get this wine on Wine.com

Ingredients

Servings:
1 small
1 small shallot
shallot
1 tsp
1 tsp garlic
garlic
4
4  mushrooms
mushrooms
8
8  cherry tomatoes
cherry tomatoes
1 Tbsp
1 Tbsp fresh basil
fresh basil
0.5 cup
0.5 cup fresh spinach
fresh spinach
4
4  eggs
eggs
0.5 cup
0.5 cup white cheese
white cheese
some
some olive oil
olive oil
1 small shallot
1 small
shallot
1 tsp garlic
1 tsp
garlic
4  mushrooms
4
mushrooms
8  cherry tomatoes
8
cherry tomatoes
1 Tbsp fresh basil
1 Tbsp
fresh basil
0.5 cup fresh spinach
0.5 cup
fresh spinach
4  eggs
4
eggs
0.5 cup white cheese
0.5 cup
white cheese
some olive oil
some
olive oil

Equipment

spatula
spatula
oven
oven
frying pan
frying pan
spatula
spatula
oven
oven
frying pan
frying pan


Instructions

Preheat the oven to warm or 170 degrees. Bring a small saute pan or small omelet pan to a warm. Saute the veggies using the olive oil starting with the shallot and garlic, adding the mushrooms until they are tender. Toss in the tomatoes and spinach and remove the pan from the heat. Pour a layer of the egg into a small omelet pan or small saute pan. As the egg starts to cook run a spatula around the edge to loosen the egg. Once the egg is almost cooked (slightly runny on the top) sprinkle half the basil, cheese, and sauteed veggies on to one side of the egg. Gently fold the egg over the filling. Slide the omelet onto a small oven safe plate and put it in the oven. Repeat for the second omelet!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.90
Ingredient
1 small shallot
1 teaspoon garlic
4 mushrooms
8 cherry tomatoes
1 tablespoon fresh basil
½ cups fresh spinach
4 eggs
½ cups white cheese
some olive oil
Price
$0.14
$0.07
$0.44
$1.21
$0.08
$0.13
$0.96
$0.61
$0.17
$3.81

Tips

Health Tips

  • 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!

  • 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).

Price Tips

  • 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.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • 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.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • 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.

  • get more cooking tips

Green Tips

  • 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!)

Disclaimer

Nutritional Information

Quickview
335 Calories
20g Protein
25g Total Fat
7g Carbs
12% Health Score
Limit These
Calories
335
17%

Fat
25g
38%

  Saturated Fat
9g
61%

Carbohydrates
7g
3%

  Sugar
3g
4%

Cholesterol
357mg
119%

Sodium
317mg
14%

Get Enough Of These
Protein
20g
41%

Selenium
35µg
51%

Vitamin K
47µg
45%

Vitamin B2
0.7mg
41%

Phosphorus
386mg
39%

Vitamin A
1847IU
37%

Calcium
278mg
28%

Vitamin C
20mg
24%

Vitamin B5
2mg
22%

Folate
81µg
20%

Vitamin B12
1µg
17%

Vitamin B6
0.34mg
17%

Vitamin E
2mg
17%

Zinc
2mg
16%

Iron
2mg
16%

Potassium
517mg
15%

Copper
0.28mg
14%

Vitamin D
2µg
13%

Manganese
0.26mg
13%

Vitamin B3
1mg
10%

Magnesium
37mg
9%

Vitamin B1
0.12mg
8%

Fiber
1g
6%

covered percent of daily need

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