Veggie lovers’ omelet

Veggie Lovers’ Omelet

Points® value
Total Time
22 min
12 min
10 min
This delicious, beautiful-looking omelet is the ideal breakfast for one to whip up quickly before getting started with your day. First, the onions, bell peppers, and mushrooms are cooked until crisp-tender, then the spinach is added and heated through until it wilts. The filling is flavored with fresh thyme as well. After the eggs are set, top with the veggie filling, then fold the egg over in the filling to form your omelet. Your breakfast or brunch couldn't be easier! Feel free to 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

Red onion

½ cup(s), sliced, thinly sliced

Bell pepper

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


½ cup(s), sliced, sliced

Kosher salt

1 pinch(es)

Black pepper

1 pinch(es)

Baby spinach

½ cup(s)

Fresh thyme

¼ tsp, chopped

Cooking spray

5 spray(s)


2 large egg(s), 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 omelet with vegetable mixture. Fold omelet over; cook 1-2 minutes more.
  3. Makes 1 omelet.