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Loaded Veggie Omelet

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $3.59 One serving costs about $3.59

$3.59 per serving

10 people like this recipe

10 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal lunch,main course,morning meal,brunch,main dish,breakfast,dinner
spoonacular Score:59%

Spoonacular Score: 59%

 

Loaded Veggie Omelet is a gluten free, lacto ovo vegetarian, and primal recipe with 2 servings. For $3.59 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 434 calories, 24g of protein, and 35g of fat. A mixture of shallot, garlic, mushrooms, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a main course. It is brought to you by spoonacular user lise. From preparation to the plate, this recipe takes approximately 45 minutes. Users who liked this recipe also liked Loaded Veggie Omelet, Loaded Veggie Omelet, and Loaded Veggie Omelet.

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 Egly-Ouriet Grand Cru Blanc de Noir Les Crayeres with a 4.8 out of 5 star rating seems like a good match. It costs about 170 dollars per bottle.

Egly-Ouriet Grand Cru Blanc de Noir Les Crayeres

This is what Champagne from Reims used to be like 100 years ago, Francis Egly told us, before timid winemakers started cutting their cuvées with Chardonnay. This single-vineyard Champagne from the noblest of terroirs in Ambonnay is 100% Pinot Noir from 70-year-old vines; the wine spends 51 months on its lees, and is fermented in barrel. "Crayeres" covers itself with the thinest of Champagne soil, yet its heart is pure, solid chalk. The nose is a sensual feast—cinnamon and cardamom; the zest of lemons and limes; candied ginger, cherries and crushed stones. Lush and almost thick on the palate, "Crayeres" shows notes of currants and strawberries, reminding of a still red wine. This is truly the benchmark for all great Pinot Noir Champagne—perhaps for all Champagne.

» 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 goat cheese
goat 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 goat cheese
0.5 cup
goat 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: $3.59
Ingredient
1 small shallot
1 teaspoon garlic
4 mushrooms
8 cherry tomatoes
1 tablespoon fresh basil
½ cups fresh spinach
4 eggs
½ cups goat cheese
some olive oil
Price
$0.14
$0.07
$0.44
$1.21
$0.08
$0.13
$0.96
$3.81
$0.33
$7.18

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

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • 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.

  • 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.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • get more cooking tips

Green Tips

  • 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!)

  • 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.

Disclaimer

Nutritional Information

Quickview
433 Calories
24g Protein
34g Total Fat
7g Carbs
14% Health Score
Limit These
Calories
433
22%

Fat
34g
53%

  Saturated Fat
12g
81%

Carbohydrates
7g
3%

  Sugar
4g
5%

Cholesterol
353mg
118%

Sodium
351mg
15%

Get Enough Of These
Protein
24g
48%

Vitamin K
52µg
50%

Vitamin B2
0.81mg
48%

Selenium
33µg
47%

Vitamin A
2150IU
43%

Phosphorus
386mg
39%

Copper
0.69mg
34%

Vitamin B5
2mg
25%

Vitamin C
20mg
24%

Vitamin E
3mg
24%

Vitamin B6
0.46mg
23%

Iron
3mg
21%

Folate
83µg
21%

Manganese
0.31mg
16%

Calcium
154mg
15%

Vitamin B12
0.91µg
15%

Potassium
504mg
14%

Zinc
2mg
14%

Vitamin D
2µg
14%

Vitamin B3
2mg
11%

Vitamin B1
0.15mg
10%

Magnesium
38mg
10%

Fiber
1g
6%

covered percent of daily need

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