Photo of Marinara-topped veggie omelet by WW

Marinara-topped veggie omelet

Total Time
30 min
13 min
17 min
This combination of vegetables and marinara sauce turns a basic omelet into a delicious, waistline-friendly meal, suitable for any time of day. We’ve used frozen mixed vegetable to get some variety from just one convenient package. You can use whatever mix you like, but a bell pepper and onion mix or broccoli stir-fry mix are both excellent here. Sprinkle in minced garlic, dried oregano, or dried basil (or all of them) to the egg mixture. One trick when preparing the omelets is to cook it until it looks just under done, since these are spending a little bit of time under the broiler. If you cook it until it looks dry, the omelet will be dry.


Frozen mixed vegetables

10 oz

Dried thyme


Table salt


Black pepper


Liquid egg substitute

16 oz


2 large egg(s)

Butter-flavor cooking spray

1 spray(s)

Bottled pasta sauce

¾ cup(s), marinara or basil-flavored

Shredded parmesan cheese

3 Tbsp


  1. Preheat broiler.
  2. Place vegetables, thyme, salt, and pepper in a small pot. Cook over medium heat until vegetables are hot and any water from the frozen vegetables evaporates, about 3 to 5 minutes. Cover and set aside.
  3. Beat egg substitute and whole eggs together in a medium bowl.
  4. Coat a large nonstick, oven-proof skillet with cooking spray. Pour in half of egg mixture. Cook over medium heat until eggs are partially set, about 3 minutes. Spoon half of vegetable mixture over egg mixture and heat until cooked through, about 2 minutes more.
  5. Using a spatula, gently fold omelet in half. Spread a heaping 1/3 cup of marinara sauce over folded omelet and sprinkle with 1 1/2 tablespoons of shredded cheese. Place 4 inches from broiler heat and broil until cheese melts and turns golden, about 1 minute. Cover to keep warm and set aside. Repeat with remaining ingredients. Cut each omelet in half and serve.