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Omelet with Vegetables – 1 serving

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  • 2 eggs, beaten
  • 1 teaspoon unrefined oil (preferably olive or coconut)
  • 1/4 cup of two vegetables of your choice, including but not limited to peppers, onions, mushrooms, tomatoes, spinach, kale, and eggplant.


Saute the half a cup of vegetables in oil to the desired consistency. Add beaten eggs. When eggs are set flip to finish cooking.

Can be made as scrambled eggs with vegetables well.

Nutrition Information:

  • 181 calories
  • 13.5 grams fat
  • 327 mg cholesterol
  • 125 mg sodium
  • 4 grams carbohydrates
  • 0.8 grams fiber
  • 2.2 grams sugar
  • 11.9 grams protein

This was calculated using onions and mushroom as the vegetables of choice.