Greek Yogurt and Vegetable Omelette
This quick and easy high-protein Greek yogurt and vegetable omelette combines fresh spinach, bell peppers, and protein-rich Greek yogurt for a healthy and delicious breakfast.
5 min
Prep
15 min
Cook
4
Serves
250
Calories
Macros · per serving
32g protein
10g carbs
12g fat
Ingredients
For 4 servings
- 8 eggs
- 1 cup Greek yogurt
- 2 cups spinach
- 1 red bell pepper
- 1 onion
- 2 tablespoons olive oil
- 2 cloves garlic
- salt — to taste
- black pepper — to taste
Instructions
- 1
Chop the red bell pepper and onion into small pieces, and mince the garlic.
- 2
In a large bowl, whisk the eggs until fully combined. Stir in the Greek yogurt, salt, and black pepper.
- 3
Heat olive oil in a non-stick skillet over medium heat. Add the onion and red bell pepper and sauté for about 3 minutes until softened.
- 4
Add the minced garlic and spinach to the skillet and cook for an additional 2 minutes until the spinach is wilted.
- 5
Reduce the heat to medium-low and pour the egg and yogurt mixture over the vegetables. Gently stir to combine.
- 6
Cook the omelette without stirring for about 5 minutes, or until the eggs are mostly set on top.
- 7
Carefully fold the omelette in half and cook for another 2 minutes to finish setting the eggs.
- 8
Slide the omelette onto a plate, slice, and serve warm.
Cook it this week.
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