This omelette combines the flavors of pizza with a high-protein, low-carb twist. Packed with eggs, spinach, and three cheeses, it’s perfect for a satisfying post-workout meal or a healthy breakfast option.
Serves: 1
Time: 30 minutes
INGREDIENTS
- 2 x 1.76oz eggs, medium
- 1.4 fl oz liquid egg white
- 1.4 fl oz unsweetened almond milk
- 1 tsp Italian herbs
- 0.4 oz tomato paste
- 0.6 oz feta cheese
- 0.8 oz mozzarella cheese
- 0.9 oz ricotta cheese
- 1.1 oz baby spinach leaves
- 0.8 oz red onion (sliced)
- 3.6 oz cherry tomatoes (halved)
- 2.2 oz button mushrooms (chopped)
- 1 garlic clove (crushed)
- 1 pinch Himalayan salt & pepper
- 6.8 oz blueberries (1 cup, to serve)
INSTRUCTIONS
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Crack the eggs into a bowl and whisk.
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Mix in liquid egg whites and almond milk. Season with Italian herbs and cracked pepper.
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Heat a non-stick pan over medium heat and pour in the egg mixture. Cover and cook for a few minutes until fluffy. Remove and set aside.
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In the same pan, sauté mushrooms, onion, and garlic for 3–4 minutes.
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Spread tomato paste over the omelette, then top with spinach, onion, mushroom mix, and cherry tomatoes.
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Sprinkle feta, mozzarella, and ricotta cheese on top. Season with salt and pepper.
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Place under the grill until the cheese melts.
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Serve hot with a side of fresh blueberries.
NUTRITION
| Serving size |
1 Omelette (approx. 658g) |
|---|---|
| Calories | 451 cal |
| Protein | 32 g |
| Total Fat | 21g (10g sat) |
| Carbohydrates | 27g (12g fiber, 24g sugar) |
| Sodium | 562mg |
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