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Veggie Omelet with Fresh Berries

A fluffy two-egg omelet loaded with sautéed vegetables and feta, paired with fresh strawberries. A protein-packed, low-carb breakfast that keeps blood sugar steady all morning.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 1 person
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs
  • 1/4 cup mushrooms sliced
  • 1/4 cup tomatoes diced
  • 1 tbsp feta cheese crumbled
  • 1 tsp olive oil or butter
  • 1/2 cup strawberries fresh, halved
  • salt and pepper to taste

Equipment

  • 1 Non-stick skillet
  • 1 Spatula
  • 1 Small bowl for whisking eggs
  • 1 Cutting board

Method
 

  1. Heat olive oil or butter in a non-stick skillet over medium heat.
  2. Add sliced mushrooms and sauté for 2 minutes until softened.
  3. Add diced tomatoes and cook for 1 minute.
  4. Whisk the eggs in a small bowl with a pinch of salt and pepper. Pour into the skillet over the vegetables.
  5. Cook for 2–3 minutes until the edges set. Sprinkle feta cheese over one half, then fold the omelet. Cook for 1 more minute.
  6. Slide onto a plate and serve with fresh strawberries on the side.
    7. Add Tip: Blood Sugar Tip: Cooking vegetables in a small amount of olive oil or butter adds healthy fats that further slow carb absorption.

Notes

<strong>Blood Sugar Tip:</strong> Cooking vegetables in a small amount of olive oil or butter adds healthy fats that further slow carb absorption.
<strong>Make-Ahead:</strong> Chop vegetables the night before and store in an airtight container. The omelet itself is best cooked fresh.
<em>Always consult your healthcare provider for personalized dietary advice during pregnancy.</em>