Making an omelet is definitely one of the easiest things to do in the kitchen.
This Low Carb recipe is protein, healthy and can be prepared in different ways to have different flavors.
That’s why I’ve separated 6 fit omelet recipes.
There are so many recipes that one is sure to please your taste buds.
I hope you enjoy.
Light Vegetable Omelet with Carrots
Ingredients
1 teaspoon chopped parsley
2 eggs
1 large carrot
1 tablespoon of olive oil
salt to taste
Black pepper to taste
Preparation
First, wash the carrots well, cut them into slices and steam them until they are al dente and, if you prefer, you can make them raw, grated.
Then beat the eggs in a large bowl with a whisk, mix the seasonings and, lastly, the carrot.
After that, in a non-stick frying pan, pour a thread of olive oil and light the fire to warm up.
Then when it is hot add the egg mixture and let it cook on one side.
To finish when it is consistent and coming off the edge of the pan, turn with the help of a spatula on the other side and leave for a few more minutes.
Divide in half and serve then while still hot.
Light Vegetable Omelet with Tomato
Ingredients
1 tablespoon of olive oil
1 teaspoon chopped parsley
2 eggs
1 large tomato
salt to taste
Black pepper to taste
Preparation
First, wash the tomato well and cut it into small cubes. If you prefer, you can remove the seeds.
After that, beat the eggs in a large bowl with a fouet, mix the seasonings and, finally, the chopped tomato.
Then in a non-stick skillet pour a thread of olive oil and light the fire to warm up.
Then when it is hot add the egg mixture and let it cook on one side.
To finish when it is consistent and coming off the edge of the pan, turn with the help of a spatula on the other side and leave for a few more minutes.
See also other healthy low carb lunch recipes.
Omelet with Eggplant
Ingredients
1 tablespoon of olive oil
1 teaspoon chopped parsley
2 eggs
1 medium eggplant
salt to taste
Black pepper to taste
Preparation
First, wash the eggplant well, cut it into slices and quickly grill it in the pan.
Then beat the eggs in a large bowl with a whisk, mix the seasonings and, finally, the sliced and grilled eggplant.
Then in a non-stick frying pan, pour a thread of olive oil and light the fire to warm up.
After that when it is hot add the egg mixture and let it cook on one side.
To finish when it is consistent and coming off the edge of the pan, turn with the help of a spatula on the other side and leave for a few more minutes.
Spinach omelet
Ingredients
2 eggs
1 teaspoon chopped parsley
Black pepper to taste
4 spinach leaves
salt to taste
1 tablespoon of olive oil
Preparation
First, wash the spinach well and tear the leaves into pieces.
After that, beat the eggs in a large bowl with a whisk, mix the seasonings and, finally, the spinach leaves.
Then in a non-stick skillet pour a thread of olive oil and light the fire to warm up.
Then when it is hot add the egg mixture and let it cook on one side.
To finish when it is consistent and coming off the edge of the pan, turn with the help of a spatula on the other side and leave for a few more minutes.
Vegetable Omelet with Broccoli
Ingredients
1 tablespoon of olive oil
1 teaspoon chopped parsley
2 eggs
1 cup chopped broccoli
salt to taste
Black pepper to taste
Preparation
First, clean the broccoli well, put it to steam and when it is al dente, cut it into pieces.
Then beat the eggs in a large bowl with a whisk, mix the seasonings and, finally, the chopped broccoli.
After that, in a non-stick frying pan, pour a thread of olive oil and light the fire to warm up.
Then when it is hot add the egg mixture and let it cook on one side.
To finish when it is consistent and coming off the edge of the pan, turn with the help of a spatula on the other side and leave for a few more minutes.
You might also like: Easy to make low carb breakfast recipes.
Light Chicken Omelet with Broccoli
Ingredients
half cup of chopped broccoli
Salt and black pepper to taste
1 cup shredded chicken
1 tablespoon chopped chives
3 eggs
Preparation
First, mix the chicken with the broccoli, seasonings and set aside.
After that, beat the whites to snow point, incorporate the yolks, beat again and add a pinch of salt.
Then add the stuffing to the eggs and separate a non-stick frying pan and grease it with a little oil and remove the excess with a paper towel.
Then place the skillet on low heat and let it heat up, then add the egg mixture and let it brown.
To finish when it is firm and golden turn and leave for a few more minutes on the other side.