Veggie Omelet

Veggie Omelet

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  • 2 whole eggs
  • 1/2 cup diced veggies of choice onions, broccoli, asparagus, spinach, etc.
  • 1 pinch salt and pepper to taste


  • Coat skillet with non-stick spray
  • Precook veggies of choice in a sautee pan over medium heat until softened and remove from skillet
  • Whip eggs in a bowl with 2 tbsp of water, then pour into skillet and sprinkle with salt and pepper
  • Cook egg until it starts to firm on one side
  • Sprinkle veggies on one half of the egg and cook until slightly firm
  • Fold the other side of the egg over veggies
  • Serve topped with fresh herbs or salsa


1 serving = 2 oz protein, 1/2 cup vegetables