Omelettes are my first go to in the morning for breakfast or in the evening for a quick low-carb salty snack. With Omelettes your options are endless! Load them up with your favorite veggies, cheeses, and meats, and don’t forget the avocado!

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Spinach Veggie Omelette

  • Author: Azizah
  • Total Time: 15min


  • 3 eggs
  • 1 tsp butter
  • 1 tsp olive oil
  • cheese (optional)
  • 10 baby spinach leaves
  • 1/4 small onion
  • 1/4 small green pepper
  • 3 small mushrooms
  • 1 small roma tomato
  • salt/black pepper to taste


  1. Eggs: Whip eggs in a small bowl, add sea salt/black pepper, set aside
  2. Veggies: Dice onions, peppers and tomatoes,  slice mushrooms, leave spinach leaves whole
  3. Cook: Add olive oil to omelette pan and cook all veggies on medium heat for 1-2 min, remove from pan. Next in same pan, add butter and whipped eggs, cook on medium heat, start pulling in sides of omelette to cook evenly.
  4.  Finish: Add your cheese and fold omelette in half. Add sauteed veggies on top of omelette. Re- season and serve hot.


Omelettes: The way to a great omelette is by using room temperature eggs! Sit your eggs out on the counter 30 min to 1 hr before preparing. You’ll be happy you did!

  • Prep Time: 10min
  • Cook Time: 5min
  • Category: Breakfast


  • Serving Size: 1 omelette
  • Calories: 499
  • Sugar: 5 g
  • Sodium: 352.1 mg
  • Fat: 36.1 g
  • Carbohydrates: 14.2 g
  • Fiber: 4.8 g
  • Protein: 31.6 g
  • Cholesterol: 614.6 mg