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Fresh Vegetable & Cheese Omelet

average rating is 3 out of 5, based on 150 votes

Looking for a healthy breakfast option that doesn't skimp on flavor? Our Reduced-Fat Fresh Vegetable & Cheese Omelet packs a punch with vibrant veggies and just the right amount of cheese, all while keeping your health goals in check. This dish is light on the waistline but heavy on taste, making mornings both delicious and nutritious!

Serving Suggestions: This omelet pairs beautifully with a variety of sides.

Consider serving with:

A fresh green salad with lemon vinaigrette.
For a boost of healthy fats, serve with a side of sliced avocado sprinkled with a pinch of salt and pepper.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Healthy Breakfast Low-Fat Diabetic-Friendly High-Protein Vegetarian Quick & Easy Fresh Ingredients Reduced-Fat Recipes Nutritious Mornings Flavorful Omelet Light Meals Healthy Eating Clean Eating Wholesome Breakfast Dietary Goals Heart-Healthy Low Carb Breakfast.

Ingredients

2 whole pasture-raised eggs + 1 egg white

1/4 cup organic bell peppers, diced (mix of red, yellow, and green for color)

1/4 cup organic cherry tomatoes, halved

2 green onions, finely sliced

1/4 cup organic baby spinach, roughly chopped

2 tbsp grated grass-fed cheddar or mozzarella cheese (opt for reduced-fat if available)

1/2 tbsp avocado oil or use a non-stick cooking spray

Pink Himalayan salt, to taste

Freshly ground black pepper, to taste

A pinch of organic dried herbs (optional: such as oregano or basil)

Fresh parsley or cilantro, chopped for garnish

Directions

Prepare Ingredients: Wash and chop all your vegetables. Grate your cheese if it isn't pre-grated.
Whisk Eggs: In a bowl, crack the eggs and separate one yolk. Whisk together two whole eggs and one egg white until well-beaten. Season with a pinch of salt, pepper, and dried herbs (if using).
Sauté Vegetables: In a non-stick skillet or frying pan, heat the avocado oil or use a non-stick cooking spray over medium heat. Add the diced bell peppers and sauté for 2 minutes. Next, add the cherry tomatoes and green onions. Continue to sauté for another 2 minutes until the vegetables soften slightly.
Add Spinach: Stir in the chopped spinach and cook just until wilted, about a minute.
Pour Eggs: Pour the whisked eggs over the vegetables, ensuring they spread evenly over the pan. Let it cook without stirring for about 2-3 minutes, or until the edges of the omelet begin to set.
Add Cheese: Sprinkle the 2 tablespoons of grated cheese evenly over one half of the omelet.
Fold & Serve: Once the omelet is mostly set but still slightly runny on top, use a spatula to fold it in half. Let it cook for another minute or two, then gently slide it onto a plate. Garnish with chopped parsley or cilantro.

Enjoy your reduced-fat fresh vegetable & cheese omelet with a side of avocado slices or a green salad for added freshness!