Veggie omelet

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 159.4
  • Total Fat: 8.2 g
  • Cholesterol: 194.1 mg
  • Sodium: 206.0 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 3.9 g
  • Protein: 16.5 g

View full nutritional breakdown of Veggie omelet calories by ingredient
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Super easy and yummy low-cal breakfast! I love it with a slice of whole wheat toast or an English muffin. Super easy and yummy low-cal breakfast! I love it with a slice of whole wheat toast or an English muffin.
Number of Servings: 1


    Pam (or other) cooking spray
    1 c chopped broccoli
    1/2 c zucchini, halved or quartered and sliced 1/2" thick
    1 egg
    1 egg white
    1/2 tsp Italian seasoning
    1/2 tsp parsley
    1/2 tsp basil
    Dash oregano
    1/2 oz shredded Jack cheese


Make sure not to let the cheese brown in the pan! Just cook it long enough to melt it.
Provolone or Swiss cheese are also good in lieu of Jack.
Change up the herbs and veggies as desired! Tomatoes, spinach, mushrooms, artichoke hearts, and bell peppers are all good additions or substitutions!


Cut veggies as describe
Heat a small pan sprayed with cooking spray over medium high heat. Once the pan is hot, add broccoli and zucchini, along with 1 TBSP or so of water. Stir frequently and allow water to steam off and veggies to turn bright green.
Meanwhile, mix egg, egg white, and herbs in a small bowl. Once veggies are green, add them to the egg and mix in the bowl. Put the pan back on the burner and add egg mixture to the pan, stirring frequently. Once egg has mostly hardened, sprinkle cheese on top and stir it in to allow it to melt. Serve immediately.

Serving Size: Makes one serving

Number of Servings: 1

Recipe submitted by SparkPeople user ROADBIKEMAMA.

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