Filled with nutrients and conveniently portion-controlled at just 70 calories per large egg, the base ingredient of every great omelet is also one of the least expensive sources of high-quality protein around. But don’t just settle for a basic omelet. Step up your game with this delicious Hearty Egg Omelet with Mushrooms, Tomato, Bacon, and Cheddar recipe! It’s perfect for a satisfying breakfast, lunch, or even dinner that can be ready in less than 30 minutes.
Omelets are in a culinary league of their own because they can make anyone feel like a champ in the kitchen. Not surprisingly, people have been making omelets since ancient times. The Romans sweetened theirs with honey for a dish called “ovemele.” And according to legend, Napoleon once ordered a town to gather all available eggs and make his soldiers a giant omelet — a tradition which the town of Bessières in Southern France reenacts annually.
Even if your only battle is against the clock, this egg omelet recipe is a time-saving hack. With a few quick steps, you have a homemade meal that will give you the energy to power through the rest of your day — including your workout, thanks to the 44 grams of protein and nutritious veggies mixed in.
Speaking of protein… egg whites are pure protein that account for more than half of a large egg’s six grams of protein. The yolk also offers the rest of the protein, plus other nutrients like vitamins D and A. This recipe combines both whole eggs and egg whites for the best of both worlds.
As for the other accouterments, the cheese and turkey bacon offer up even more protein, not to mention delectable flavor. The mushrooms, tomatoes, and green onions round out the meal for what will definitely become your new go-to dish.
And remember: A key step to making the perfect omelet starts with prepping your ingredients. You should have your vegetables chopped, your cheese grated, and your eggs cracked before you even reach for the skillet.
Get cracking on this recipe because it’s all that — and bits of bacon.
Hearty Omelet with Mushrooms, Tomato, Bacon, and Cheddar
- 3 large egg whites (¼ cup + 2 Tbsp.)
- 2 large eggs
- Ground black pepper to taste; optional
- Nonstick cooking spray
- 2 cups mushrooms sliced
- 2 medium tomatoes chopped; reserve a small amount for garnish (if desired)
- 2 Tbsp. cheddar cheese shredded (½ oz.)
- 2 slices turkey bacon cooked, chopped
- 2 green onions chopped; reserve 1 for garnish
Combine egg whites, eggs, and pepper (if desired) in a small bowl; whisk to blend. Set aside.
Heat small nonstick skillet, lightly coated with spray, over medium heat.
Add mushrooms; cook, stirring frequently, for 4 to 5 minutes, or until mushrooms release their liquid.
Add tomato; cook, stirring frequently, for 2 to 3 minutes, or until tender. Remove from skillet. Lightly coat skillet with spray.
Place egg mixture in same skillet; cook, over medium-low heat. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath.
When eggs are almost set, add mushroom mixture, cheese, and bacon; cook for 1 to 2 minutes, or until cheese starts to melt. Gently fold in half.
Garnish with green onion and tomato (if desired).
The Nutrition Facts box below provides estimated nutritional information for this recipe.
1½ Fruits & Vegetables
Photography by Anguel Dimov, AB Creative