I love a good omelette and will eat them anytime of day from breakfast to dinner.
Today I want to share with you my easy to make Omelette with lots of veggies recipe, which you can always “ad-lib” with your favorite seasonal veggies!
I have found that the best size pan for making a single serving omelette is about 8 inches, perfect for 2 or 3 eggs. Using a non-stick skillet is seriously helpful here, then all you will need is to add about 1 – 2 tsp coconut or olive oil. Make sure to get your pan really nice and hot before adding the whisked eggs, as this will help with the whole getting it out and onto your plate.
To read more about the incredible benefits of using coconut oil, check out this article form my friends at Well-Being Secrets, 28 Science Verified Health Benefits of Coconut Oil!
- 1 tsp (small drizzle) Olive Oil
- 2 - 3 Crimini Mushrooms (or button mushrooms), sliced
- 2 Spring Onions, diced
- 1 small Tomato, diced
- Small handful of fresh Thyme or Oregano sprigs, leaves removed
- 1 - 2 tsp of Coconut Oil (or Olive Oil)
- 2 Eggs, whisked
- 1 - 2 Tbls Feta, crumbled (can also use grated Parmesan)
- Handful of fresh Baby Spinach
- Salt & Pepper, to taste
- Hot Sauce of your choice, if desired
- In a small non-stick skillet over medium high heat, add 1 tsp or a small drizzle of Olive Oil and allow to get nice and hot.
- Add the sliced Mushrooms, Spring Onions and Tomatoes and cook for 3 - 5 minutes or until veg has softened. Set aside.
- In a small (6 - 8 inch) skillet, add the Coconut or Olive Oil and heat on medium. Once hot, pour in the whisked Eggs and tilt pan slightly around to allow the eggs to reach edges. Cook for about 2 minutes (times vary depending on heat of stove), or until the eggs are 3/4 of way cooked.
- Now sprinkle the Cheese onto the Eggs, cook for an additional minute.
- With your trusty spatula, carefully start to lift the edges until loosened and fold in half and then half again, be confident about it! You can fold in halves or quarters, it's up to you.
- Serve over a bed of Spinach, then topped with the sauteed veggies, and a bit of fresh herbs scattered over top. Season to taste with Salt & Pepper and a good dash or Hot Sauce (if desired). Finish it off with a nice nutty bread, toasted.
You can also saute the veggies in the coconut oil if you prefer.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.