Properties :

This Mushroom and Veggie Omelette is a nutrient-dense dish that provides a balanced combination of protein, healthy fats, and essential vitamins and minerals. Eggs, the main ingredient, are a fantastic source of high-quality protein and contain essential amino acids that support muscle repair and overall body function. Mushrooms offer a rich supply of antioxidants, vitamins like B vitamins, and minerals such as potassium, which help maintain proper hydration and promote heart health. Zucchini, onions, and garlic add fiber, while being low in calories, making this omelette an excellent choice for digestive health. Additionally, the inclusion of fresh herbs like parsley and dill enhances the dish with added antioxidants and anti-inflammatory properties. This dish is a perfect option for anyone seeking a low-calorie, high-protein meal that supports muscle growth, weight management, and overall wellness. If you choose to add cheese, it provides an additional dose of calcium and healthy fats, further enhancing its nutritional profile.

Ingredients :

Chicken Egg : 8 Piece

Cow Milk : 4 Tablespoon

Fresh Cream-

Mushroom : 200 g

Zucchini : 1 Piece

Onion : 1 Piece

Garlic : 2 clove

Feta : 50 g

Parmesan-

Dairy Butter : 2 Tablespoon

Olive Oil-

Salt : as needed

black pepper : to taste

Parsley : 2 Tablespoon

Dill : to taste

Basil (Fresh) : to taste

Mushroom and vegetable omelette - this is the perfect dish to start the day

Recipe :

For 4 people

Step 1: Prepare the Ingredients

Slice the mushrooms.
Cut the zucchini into thin rings.
Finely chop the onion and garlic.
Crack the eggs into a bowl, add the cream (or milk), salt, and pepper, and whisk until well combined.

Step 2: Sauté the Vegetables

Heat a non-stick skillet over medium heat and add the butter or olive oil.
Add the chopped onion and sauté for 2 minutes until softened.
Add the garlic and sauté for another 30 seconds until fragrant.
Add the sliced mushrooms and cook for 5 minutes until the moisture evaporates and they turn golden.
Add the zucchini and sauté for 3 more minutes until soft.

Step 3: Pour the Egg Mixture

Pour the egg mixture over the vegetables in the skillet.
Use a wooden spoon to gently spread the mixture evenly.
Let it cook over low heat for 5 to 7 minutes until the edges set but the middle is still slightly soft.

Step 4: Add Cheese and Herbs

If using cheese, sprinkle it over the omelette.
Add chopped parsley and dill (or basil).

Step 5: Final Cooking

Option 1: Cover the pan and cook for an additional 2 minutes to set fully.
Option 2: Place the skillet in the oven at 180°C (350°F) for 5 minutes to grill until golden on top.

Step 6: Serve the Omelette

Cut the omelette into triangular pieces.
Serve with toast or baguette.
You can also serve it with a side salad or yogurt sauce.

Enjoy your delicious and healthy omelette!

Description:

When preparing this Mushroom and Veggie Omelette, there are a few important steps to keep in mind to ensure a perfect result. First, it's crucial to use fresh, high-quality vegetables and eggs for the best flavor and nutritional value. Make sure to slice the mushrooms and zucchini thinly so they cook evenly and quickly. When sautéing the vegetables, allow enough time for the mushrooms to release their moisture and become golden brown—this step is key to developing their deep, savory flavor. Keep the heat at a medium level to avoid burning the vegetables or the eggs. For the egg mixture, whisk the eggs well with milk or cream to ensure a smooth, airy texture. Be patient while cooking the omelette, allowing it to set on low heat so that the center stays soft and tender. If you prefer a more well-cooked omelette, cover the pan to help the eggs cook through. If you're adding cheese, sprinkle it on top when the omelette is almost done cooking for a perfectly melted finish.

Description of diets:

This Mushroom and Veggie Omelette is suitable for a variety of dietary preferences and restrictions, but there are some considerations to keep in mind. It is an excellent option for vegetarians and those following gluten-free diets, as all the ingredients are naturally free from animal products (except for the eggs) and gluten. It is also low in calories and high in protein, making it a good choice for anyone on a weight loss plan or those looking to increase their protein intake. However, it may not be suitable for those on a ketogenic diet due to the inclusion of certain vegetables like zucchini and mushrooms, which contain moderate amounts of carbohydrates. Additionally, while it is not fully vegan, it can be easily adapted by substituting eggs with a plant-based alternative like tofu scramble or chickpea flour to make it vegan-friendly. For those on a paleo diet, this omelette may be appropriate if you exclude cheese, as dairy is not typically allowed in paleo diets. Overall, this dish is versatile, nutrient-packed, and suitable for various dietary preferences with slight modifications.