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TL;DR for Easy to Make Omelette with Lots of Veggies
Easy to Make Omelette with Lots of Veggies
Prep5m
Cook10m
Total15m
0gCarb
0gFat
0gProtein

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Try this Easy to Make Omelette with lots of Veggies! A tasty way to start your day or enjoy as a light dinner. Find the recipe @LittleFiggyFood

This Omelette!

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!

Try this Easy to Make Omelette with lots of Veggies! A tasty way to start your day or enjoy as a light dinner. Find the recipe @LittleFiggyFood
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.

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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!

Try this Easy to Make Omelette with lots of Veggies! A tasty way to start your day or enjoy as a light dinner. Find the recipe @LittleFiggyFood

Enjoy!

A plate with a fluffy omelette topped with mushrooms, cherry tomatoes, and herbs, served alongside fresh spinach, grilled tomato halves, and two slices of whole grain toast. A fork and a glass are partly visible in the background.
Little Figgy Food logoLittle Figgy Food Team

Easy to Make Omelette with Lots of Veggies

4.50 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 Omelette
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Add the sliced Mushrooms, Spring Onions and Tomatoes and cook for 3 - 5 minutes or until veg has softened. Set aside.
  3. 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.
  4. Now sprinkle the Cheese onto the Eggs, cook for an additional minute.
  5. 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.
  6. 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.
Enjoy!

    Notes

    You can also saute the veggies in the coconut oil if you prefer.

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    Try this Easy to Make Omelette with lots of Veggies! A tasty way to start your day or enjoy as a light dinner. Find the recipe @LittleFiggyFood

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    4.50 from 4 votes

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    23 Comments

    2. What a delicious looking breakfast! Great combination of eggs, veggies, and some complex carbs. Love the idea of serving them over greens and topped with veggies because I can’t fold an omlette to save my life!

      Reply

      1. Thank you Melanie! The greens are so nice, the heat slightly warms the spinach just enough and it all just taste great. You can also do this as “scrambled eggs” if you prefer 🙂

        Reply

      1. Thank you! And trust me, it took some practice before mine looked presentable…before I would just call them “scrambled eggs”, ha.

        Reply

    8. Looks so good. I am terrible eating breakfast… Usually stick to a coffee but love omelettes for dinner. With our garden veggies ready to eat now, this is so perfect!

      Reply