Photo of Cheesy broccoli, tomato & pepper omelette by WW

Cheesy broccoli, tomato & pepper omelette

Total Time
20 min
10 min
10 min
Leftover cooked vegetables make great omelet filings. Swap in whichever roasted, steamed, or sautéed veggies you have in the fridge instead of cooking the broccoli and peppers. Add them with the tomatoes just so they warm up a bit.


Cooking spray

2 spray(s)

Olive oil

1 tsp(s)

Uncooked broccoli

¼ cup(s), florets

Sweet red pepper(s)

¼ cup(s), finely chopped

Kosher salt

1 pinch(es)

Black pepper

1 pinch(es)


2 large egg(s), whisked with a pinch of salt and pepper

Fresh tomato(es)

¼ cup(s), finely chopped

Grated Parmesan cheese

1½ tsp(s)

Fresh parsley

1 tsp(s), chopped


  1. Heat the oil over medium heat in a small omelet pan. Add the broccoli, peppers, salt, and pepper; cook, stirring frequently, until crisp tender, 3 to 5 minutes. Remove the vegetables to a bowl; set aside.
  2. Wipe the pan clean. Off heat, coat the same pan with cooking spray; heat over medium heat. Add the eggs; swirl to spread the eggs over the pan and cook until the bottom is set and the top is nearly cooked through, about 3 minutes. Top the omelet with the cooked vegetables and tomatoes. Fold the omelet over; cook 1 to 2 minutes more. Serve sprinkled with the cheese and herbs.
  3. Serving size: 1 omelette