Protein-packed eggs? Check. Fiber-filled veggies? Double check. Fun flavors for a delicious and nutritious way to start your day? You know it! Our Superfood Veggie Omelet recipe is just what you need to kickstart your day with a burst of energy and a silly smile.
Whether you’re looking for a way to treat yourself on the weekends or a quick and easy breakfast to get you through the work day, our Veggie Omelet fits the bill. All the yummy flavors will turn your Sunday into Funday and because it’s super simple to whip up, you don’t have to worry about trying to cram the Veggie Omelet into a weekday morning.
Start off the recipe by spraying a medium skillet with a nonstick spray. Toss in some spinach, mushrooms, tomatoes, bell pepper and onions. Not enough veggies? Feel free to add more non-starchy veggies to your omelet! Once all your vegetables are in the skillet, cover it and let them cook until they’re soft.
Midway through the recipe and already realizing you’re obsessed with omelets? Us too! That’s why we can’t recommend our Pesto Tomato Omelet > or the Sweet Potato Black Bean Omelet > enough. They’re two more great ways to start your day that you’ll be egg-static to whip up!
While the veggies are softening, grab a bowl from the cabinet and beat together eggs, milk and black pepper. Then when the veggies are soft, pour in the egg mixture and let the edges and bottom cook a little bit. Cover the skillet once again and cook until the top of the eggs is no longer runny—it’ll take about two to three minutes. Fold each side of the omelet to the center and voila! You have a yummy omelet that’ll make your whole family jealous.
As your family is eyeing up your omelet, remember to log your omelet into NuMi! It’s the best friend your diet has always needed. From friendly reminders to a little extra motivation, NuMi does it all.
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Calories per Serving: 183
On Nutrisystem, Count As: 2 PowerFuels and 1 Vegetable
- 2 large eggs
- 1 Tbsp. nonfat milk
- 2 handfuls raw spinach
- ¼ cup sliced mushrooms
- 2 Tbsp. diced tomatoes
- 2 Tbsp. diced bell pepper
- 2 Tbsp. diced onion
- Black pepper, to taste
- Spray medium skillet with nonstick spray. Add in spinach, mushrooms, tomatoes, bell pepper and onion. Cover and let cook until vegetables and soft.
- In a bowl, beat together eggs, milk and black pepper.
- Once vegetables are soft, pour in egg mixture. Let the edges and bottom cook some. Place a cover and cook until the top is no longer runny, about two to three minutes.
- Fold each side of omelet towards the center. Transfer to large plate and serve immediately.