Knowing how to make a good omelette is definitely a skill you need under you belt. A veggie omelette is my go-to dinner when I have nothing else planned. There will always be a few veggies in the fridge that you can scrape together and turn into a nutritious and delicious omelette in under 10 minutes.
This Vegetable Omelette recipe is the perfect breakfast meal and a great idea if you are trying to increase veggies into your breakfast. The eggs provide healthy fats and protein, while the veggies will give you a boost of fiber, antioxidants and vitamins & minerals.
If you are looking for a sustaining breakfast that will take you through until lunch then def give this omelette a go! 😊
Breakfast Vegetable Omelette
1 tsp of coconut oil or butter
1 spring onion, sliced
1/2 a red capsicum, sliced
3 mushrooms, sliced
2 large kale leaves, chopped
Salt and pepper to season
2 x eggs
2 Tbsp of nutritional yeast or grated cheese
Heat 1/2 a tsp of coconut oil in a small pan over medium heat.
Add the spring onion, capsicum, mushrooms and kale to the pan. Cook for 3 minutes or until soft.
Season with salt and pepper and pour into a bowl, set aside.
Crack the eggs into a bowl, season and whisk well.
Melt 1/2 a teaspoon of coconut oil in the same pan. Pour in the eggs and let them cook for 1-2 mins.
Place the cooked vegetables on half the omelette with the grated cheese or nutritional yeast.
Carefully flip one side onto the other. Leave for 1 more minute then take off the heat.
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