iHop Style Loaded Omelet

Name: iHop Style Loaded Omelet
Prep time: 5 min
Cook time: 9 min
Total time: 14 min
Yield: 1
Cuisine: American
Ingredients: 1-2 Eggs (large); 1 tbsp Milk; Pinch Salt (to taste); Pinch Chili flakes (plus more to taste); Generous amount Shredded Cheese (cheddar or your preferred type); 3-4 sliced Mushrooms (button or cremini); Handful Baby spinach; 1/2 chopped Bell pepper; 1/4 tsp Black pepper (to taste); To taste Red Chili powder; To taste Paprika; 1 tbsp Olive oil

This iHop Style Loaded Omelet is a delicious and nutrient-packed breakfast option, perfect for anyone on a carb-free diet. It features a fluffy egg base filled with sautéed mushrooms, bell peppers, fresh spinach, and melted shredded cheese, all seasoned to perfection.

#Breakfast

#Omelet

#Healthy

#Carb-free

#Vegetable

#Quick

#iHop Style

Whisked Eggs

Recipe Information

Prep Time

Cook Time

14m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

400

Calories

22g

Protein

Carbs

34g

Fat

Sautéing Vegetables

Ingredients

Servings: 1

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Omelet in Pan with Cheese

Instructions

0/7 completed

1
In a bowl, whisk together the eggs, milk, a pinch of salt, and a pinch of chili flakes until well combined and slightly frothy.
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1m
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In a bowl, whisk together the eggs, milk, a pinch of salt, and a pinch of chili flakes until well combined and slightly frothy.
1m
For a fluffier omelet, whisk vigorously to incorporate air.
2
Heat olive oil in a non-stick pan over medium heat. Add the sliced mushrooms and chopped bell pepper. Sauté for 2-3 minutes until they begin to soften.
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3m
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Heat olive oil in a non-stick pan over medium heat. Add the sliced mushrooms and chopped bell pepper. Sauté for 2-3 minutes until they begin to soften.
3m
Ensure the pan is not too hot to prevent burning the vegetables.
3
Add the baby spinach to the pan along with black pepper, red chili powder, paprika, and additional salt to taste. Cook for another minute, stirring until the spinach wilts.
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1m
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Add the baby spinach to the pan along with black pepper, red chili powder, paprika, and additional salt to taste. Cook for another minute, stirring until the spinach wilts.
1m
Adjust seasonings according to your preference for spice.
4
Pour the whisked egg mixture over the cooked vegetables in the pan, ensuring it spreads evenly.
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2m
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Pour the whisked egg mixture over the cooked vegetables in the pan, ensuring it spreads evenly.
2m
Tilt the pan to evenly coat the bottom with egg mixture.
5
Once the edges of the omelet start to set and the top is still slightly runny, sprinkle a generous amount of shredded cheese over one half of the omelet.
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1m
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Once the edges of the omelet start to set and the top is still slightly runny, sprinkle a generous amount of shredded cheese over one half of the omelet.
1m
Avoid overcooking the bottom before adding cheese for a tender omelet.
6
Carefully fold the other half of the omelet over the cheese using a spatula. Cook for another 1-2 minutes, or until the cheese is melted and the omelet is cooked through to your liking.
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2m
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Carefully fold the other half of the omelet over the cheese using a spatula. Cook for another 1-2 minutes, or until the cheese is melted and the omelet is cooked through to your liking.
2m
Cook until the cheese is gooey but the eggs are still moist.
7
Transfer the loaded omelet to a plate and serve immediately. Enjoy your flavorful and nutritious breakfast!
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Transfer the loaded omelet to a plate and serve immediately. Enjoy your flavorful and nutritious breakfast!
0m
Garnish with fresh herbs or a dash of hot sauce if desired.