Garden-Fresh Vegetable Omelet with Lemon-Dressed Greens

Quick Summary

A high-protein, fiber-rich breakfast featuring fluffy eggs folded over sautéed seasonal vegetables, served with a bright, lemon-dressed side of mixed greens.

Ingredients

Method

1. 1. Sauté the Vegetables: Heat half the oil in a non-stick skillet. Cook onions, peppers, and mushrooms until softened. Add the spinach just until wilted. Remove and set aside.
2. 2. Prepare the Eggs: Whisk eggs in a bowl with a pinch of salt and pepper. Pour into the skillet over medium-low heat.
3. 3. Fold and Serve: Once the edges set, add the vegetable filling to one half. Fold the other half over. Slide onto a plate.
4. 4. Toss the Greens: Whisk lemon juice and remaining oil. Toss with arugula. Serve immediately alongside the warm omelet.

Nutrition Snapshot

Frequently Asked Questions

Can I make this ahead of time?

Omelets are best enjoyed fresh. However, you can prep your vegetables the night before to save time.

Which vegetables work best?

Anything goes! Zucchini, tomatoes, or kale are excellent additions to this base recipe.

How do I keep the eggs from sticking?

Ensure your skillet is well-seasoned or non-stick, and don't rush the heat. Medium-low is your best friend.