Veggie Omelette

Macros (omelette only): 19P/5C/6F



⇢Variety of veggies you love/have on hand!  Here I used...

⇢40g Broccoli

 ⇢20g Skitake mushrooms (stems removed)

⇢15g Kale (middle stem removed)

⇢1 Large egg

⇢92g Egg whites (6 tablespoons)

⇢Splash almond milk


⇢Chop up all veggies and add to pan over medium heat

⇢Meanwhile combine egg, egg whites and almond milk, beat to combine

⇢Add salt & pepper to veggies and egg mixture; toss veggies

⇢Once veggies begin to soften/brown pour over egg mixture

⇢Let eggs cook most of the way through (top of eggs will not be runny).  Time will vary based on the size of the pan and heat applied.  Just keep an eye on them.  It shouldn't be more than a couple minutes. 

⇢Flip and let cook for an additional minute. 

Serve with a couple slices of whole grain toast or oatmeal with fruit to complete the meal!


Veggie Variation

⇢Peppers & onions

⇢Cauliflower and broccoli slaw

⇢Asparagus and peas

⇢Variety of mushrooms

I often also put an ounce of cheese into the omelette for some added deliciousness.  You can either add shredded cheese right to the raw egg mixture to incorporate it throughout the omelette or wait until after you flip it.  Lay the cheese on one half the omelette and fold it in half so the cheese is in the middle and has a chance to get all warm and melty! 

Want to switch it up even more?  

If you want more fat and protein add in some cooked bacon or sausage, add an additional whole egg or top with some slices of avocado.  Alternatively replace the egg with more egg whites to reduce the fat. 


RecipesLaura Daniel