Loaded Veggie Omelet

8 15 225
Ingredients Minutes Calories
Prep Cook Servings
5 min 10 min 1
Loaded Veggie Omelet
Health Highlights
Simple veggie omelet perfect for any time of the day!


1 tsp Extra virgin olive oil
2 medium Egg
2 tbsp Almond milk, unsweetened (or other dairy-free milk)
1 pinch Sea Salt
1 dash Black pepper
1/2 medium pepper(s) Red bell pepper (diced)
1/2 medium pepper(s) Yellow bell pepper (diced)
2 stalk(s) Green onion (diced)


  1. Heat olive oil in a non-stick skillet over medium heat.
  2. Meanwhile, crack eggs into a bowl and add almond milk, salt, and pepper. Using a whisk or a hand mixer, beat as much air into the eggs as you can.
  3. Pour eggs into the skillet (do not stir) and cook until the underside is firm and the omelet slides easily. Using a spatula, gently flip over.
  4. Add vegetables on top, red and yellow bell peppers, and green onion (see notes for other options). Continue to cook the omelet until there is no uncooked egg left. Fold in half and serve immediately.



  • You can use a variety of veggies including broccoli, cauliflower, zucchini, mushrooms, corn etc.
  • Top omelet with more vegetables if desired.


  • Raw eggs may contain harmful bacteria. They should be cooked to an internal temperature of at least 74C or 165F degrees to ensure they are safe to eat.

Eggs anytime?

  • Eggs aren't only great for breakfast, but can also be a quick lunch or dinner. Serve with toast, avocado, or a salad for a filling lunch.

Nutrition Facts

Per Portion

Calories 225
Calories from fat 129
Calories from saturated fat 33
Total Fat 14.4 g
Saturated Fat 3.7 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 6.9 g
Cholesterol 381 mg
Sodium 301 mg
Potassium 481 mg
Total Carbohydrate 11.9 g
Dietary Fiber 2.3 g
Sugars 4.2 g
Protein 13.3 g

Dietary servings

Per Portion

Meat Alternative 1
Milk Alternative 0.1
Vegetables 2.1

Energy sources


Meal Type(s)