Veggie Lovers’ Omelet

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

uncooked red onion(s)

½ cup(s), sliced, thinly sliced

uncooked bell pepper(s)

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

fresh mushroom(s)

½ cup(s), sliced

kosher salt

1 pinch

black pepper

1 pinch

fresh baby spinach

½ cup(s)

fresh thyme

¼ tsp, chopped

cooking spray

5 spray(s)


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 omelet with vegetable mixture. Fold omelet over; cook 1-2 minutes more.
  3. Makes 1 omelet.

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