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Photo of Veggie lovers’ omelet by WW

Veggie lovers’ omelet

5
1
1
SmartPoints® value per serving
Total Time
22 min
Prep
12 min
Cook
10 min
Serves
1
Difficulty
Easy
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.

Ingredients

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)

egg(s)

2 large, whisked with a pinch of salt and pepper

Instructions

  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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