Garden Veggie Omelet

Quick Info

Breakfast Vegetable 15-30 min 4


Garden Veggie Omelet


  • 1 1/2 cups small broccoli florets
  • 1/2 cup chopped zucchini
  • 1/4 cup chopped onion
  • 1/4 cup chopped red bell pepper
  • Salt & Pepper
  • 2 cups (16 oz.) AllWhites®


Spray a 10-inch nonstick skillet with cooking spray. Cook broccoli, zucchini, onion and red pepper 3 to 5 minutes over medium heat, stirring frequently, until vegetables are crisp tender. Season with salt and pepper. Remove vegetables from skillet. Reduce heat to medium-low. Spray skillet again with nonstick cooking spray. Add 1 cup AllWhites®. As AllWhites® start to set use spatula to lift edge of cooked AllWhites® letting uncooked AllWhites® flow to bottom of skillet. Cook until AllWhites® are set but still moist. Spread 1/2 of vegetables on one side of the omelet. Fold omelet in half. Invert onto plate.  Repeat steps above with remaining AllWhites® and vegetables. Cut each omelet in half; serve.

Tip: If you want a cheesy omelet top the cooked vegetables with 1/4 cup shredded Cheddar or Mozzarella cheese just before the omelet is folded in half.

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