Vegetable Omelette Recipe

    vegetable omelette in a pan

    A simple way to start off your morning on a good nutritional note is to enjoy a summertime vegetable omelette recipe. Our recommendation features a healthy mix of spinach, tomato, and scallions and it provides two full servings of vegetables (not a bad number to have hit before midday).

    Substitute egg whites and you’ll have a tasty treat that’s surprisingly low in cholesterol. Who doesn’t like eggs for breakfast? We have especially paired egg whites with spinach which will help you shed some pounds too.


    Cook time: 5 minutes
    Prep time: 5 minutes
    Idle time:


    1. Add oil to a small nonstick skillet and heat over medium-high heat. Add tomatoes and scallions and cook, stirring once or twice until softened. Place spinach on top of the tomatoes and scallions.
    2. Cover and let spinach wilt (this should take less than a minute). After spinach has wilted, stir to combine.
    3. Whisk the eggs in a small bowl then add to skillet. Reduce heat to medium-low.
    4. Continue cooking, stirring constantly, until the egg begins to set. Lift the edges so the uncooked egg will flow underneath and set.
    5. Sprinkle feta, salt and pepper over the omelet. Cover, reduce heat to low, and cook until the egg is completely set and the feta begins to melt.
    6. With a spatula fold the omelet in half. Serve immediately.

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