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Loaded Breakfast Omelette
Start your day right with this 10-minute breakfast omelette! It’s loaded with vegetables, cheese, and your preferred meat. It’s also gluten-free and highly customizable.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Breakfast, Gluten Free
- Method: Stove
- Cuisine: American
Scale
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 large eggs
- 1 cup mixed vegetables (I used diced onions, carrots, and bell peppers) or frozen vegetable mix
- Salt and freshly ground pepper to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried tarragon or other herbs
- 1/2 cup Spam or other cooked meat, diced (leftover meat works great
- 1/2 cup cheddar cheese or mozzarella, or your favorite cheese blend
- 1 handful of baby spinach or spring mix (about 1 firmly packed cup)
Topping ideas for serving (optional)
- Sliced avocado
- Pico de gallo
- Sriracha
- Kimchi
- Chimichurri
Instructions
- Heat olive oil in a large, flat-bottom frying pan or cast iron skillet over medium-high heat until hot, about 2 minutes. Meanwhile, beat eggs.
- Stir in mixed vegetables and cook until they are softened a little, about 2 minutes.
- Pour the beaten eggs into the pan. Swirl to cover the entire bottom of the pan and all vegetables. Switch to medium heat and let it cook for 3-5 minutes until the eggs start to solidify. After 2 minutes or so, gently lift one side of the omelette using a spatula and tilt the pan to allow the liquid egg mixture (if any) to run down to the bottom so it can cook evenly.
- In the meantime, sprinkle salt, pepper, smoked paprika, and dried herbs on the egg mixture, followed by Spam, then cheese.
- Once the cheese starts to melt, add baby spinach to one side of the pan and fold the other side over.
- Turn off the heat, cut the omelette in half with your spatula and place on two serving plates. Top with your preferred toppings and enjoy!
Notes
- Other vegetable options: chopped mushrooms, broccoli, sweet peas, zucchini, celery, green bell peppers, red bell peppers, yellow bell peppers, mini sweet peppers, etc. They all work great in this recipe. I’d recommend you pre-chop the vegetables to save time in the morning, or you could use frozen mixed vegetables.
- For meat options: any deli meat, such as turkey, chicken, or ham as well as whatever leftover meat you have on hand. If using bacon, cut raw bacon into small pieces and cook it first. Remove and set aside, then use the bacon drippings to cook the omelette.
- You may use fresh herbs instead of dried herbs. Just add the fresh herbs together with the leafy greens.
Nutrition
- Serving Size: 1
- Calories: 664
- Sugar: 1.7g
- Sodium: 982.9mg
- Fat: 47.9g
- Saturated Fat: 15.6g
- Trans Fat: 0.3g
- Carbohydrates: 27.1g
- Fiber: 7.3g
- Protein: 31.9g
- Cholesterol: 442.5mg
Find it online: https://www.streetsmartkitchen.com/loaded-breakfast-omelette/