Garden-Fresh Vegetable Omelet

Quick Summary

A classic, high-protein breakfast featuring farm-fresh eggs folded around sautéed bell peppers, spinach, and shallots. Ready in 15 minutes, it’s the ultimate way to fuel your day with real, whole foods.

Ingredients

Method

1. 1. Prep the aromatics. Whisk eggs in a bowl with a pinch of salt and pepper until smooth.
2. 2. Heat olive oil in a non-stick pan over medium heat. Add shallots and peppers; cook until soft, about 4 minutes.
3. 3. Toss in the spinach and cook until just wilted. Remove vegetables from the pan.
4. 4. Pour eggs into the pan. Tilt to cover the surface. Let the edges set, then lift slightly to let raw egg flow underneath.
5. 5. Spoon the vegetable mix and feta over one half. Fold the omelet and slide onto a warm plate.

Nutrition Snapshot

Frequently Asked Questions

Can I use egg whites only?

Yes, though you'll miss the nutrients found in the yolk. Use 1 cup of liquid egg whites for a leaner profile.

How do I keep the omelet from sticking?

Ensure your pan is truly non-stick and adequately heated before adding the egg mixture. A light coat of oil is key.

Which vegetables work best?

Stick to quick-cooking vegetables like spinach, mushrooms, or zucchini to keep the cook time short.