Vegetable Omelet

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Vegetable Omelet

The traditional Mediterranean way of eating includes lots of vegetables. Breakfast is the hardest meal for many to get any vegetables. Adding veggies to an omelet is one way to get at least some at the morning meal. You can cook a bag of spinach and chopped vegetables at the beginning of each week to keep in the refrigerator to make quick vegetable omelets. Sauté a bag of baby spinach in a few teaspoons of olive oil and a pinch of salt. You can add lemon zest if you want. Cook chopped mushrooms, peppers, and onions – whatever vegetables you like – and keep them on hand as well.

Serves 1
Serving Size: 1 omelet
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes


  • Olive oil non-stick spray
  • ½ cup spinach
  • ¼ cup chopped mushrooms
  • 1 egg


  1. Heat a small non-stick skillet over medium heat. Spray with the olive oil spray.
  2. Add the spinach and mushrooms. Cook until heated.
  3. In a bowl, beat the egg until well combined and add to the spinach and mushrooms.
  4. Swirl the pan to distribute the egg. Cook until the egg is set.
  5. You can turn it over if you like your eggs more on the well done side.
  6. Fold in half and serve.

Nutrition Information per Serving: (Based on spinach and mushroom omelet, with 1/16 teaspoon salt)

  • Serving Size: 1 omelet
  • Vegetables: ½ cup
  • Fruits: 0 cups
  • Calories: 90 calories
  • Carbohydrates: 3 grams
  • Fiber: 1 gram
  • Protein: 8 grams
  • Fat: 5 grams
  • Sodium: 302 mg

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2 comments on “Vegetable Omelet

  1. Andrea on

    Eggs, any style, over veggies is an excellent way to use leftovers. I frequently set aside some of my dinner veggies specifically for this purpose because I enjoy the egg/veggie combo and it makes it easy to take in more veggies when you start with breakfast.


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