Photo of Veggie Lovers’ Omelette by WW

Veggie Lovers’ Omelette

Points® value
Total Time
22 min
12 min
10 min
Swap in any veggies you have on hand – even leftover roasted vegetables work if you add them in with the spinach just to heat through.


Olive oil

½ tsp(s)

Red onion

½ cup(s), sliced, thinly sliced

Bell pepper

½ cup(s), red or/and yellow, thinly sliced


½ cup(s), sliced

Kosher salt

1 pinch(es)

Black pepper

1 pinch(es)

Baby spinach

½ cup(s)

Fresh thyme

¼ tsp(s), chopped

Cooking spray

5 spray(s)

Raw egg

2 large, whisked with a pinch of salt and pepper


  1. Heat oil over medium heat in a small omelet pan. Add onions, peppers, mushrooms, salt and pepper; cook, stirring frequently, until crisp tender, 3-5 minutes. Add spinach and thyme to pan; toss to wilt spinach, 20 seconds. Remove vegetables to a bowl; set aside.
  2. Wipe pan clean. Off heat, coat same pan with cooking spray; heat over medium heat. Add egg; swirl to spread egg over pan and cook until bottom is set and top is nearly cooked through, about 3 minutes. Top omelette with vegetable mixture. Fold omelet over; cook 1-2 minutes more.
  3. Makes 1 omelette.


SERVING SIZE (1 omelette) 235 Cal, 14 g Total Fat, 4 g Sat Fat, 389 mg Sod, 15 g Total Carb, 7 g Sugar, 0 g Added Sugar, 4 g Fib, 16 g Prot.