Veggie Omelet

6 10 203
Ingredients Minutes Calories
Prep Cook Servings
5 min 5 min 1
Veggie Omelet
Health Rating


1 tsp Coconut oil
2 large egg Egg
1/4 cup grated Zucchini (Or veg of choice)
1/4 cup pieces Button mushrooms (or veg of choice)
1 pinch Himalayan sea salt
1 dash Black pepper


1. Add coconut oil to a frying pan and melt on low-medium heat (cast-iron pans are preferred).

2. Grab a bowl and beat the egg(s) with your vegetables of choice and the spices.

3. Tilt pan to ensure the bottom is covered with the melted oil. Pour egg mixture into pan and lightly fry the eggs without stirring.

4. When the bottom is lightly done flip over in one side and cook until white is no longer runny.

Nutrition Facts

Per Portion

Calories 203
Calories from fat 138
Calories from saturated fat 65
Total Fat 15.3 g
Saturated Fat 7.2 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 4.7 g
Cholesterol 385 mg
Sodium 174 mg
Potassium 261 mg
Total Carbohydrate 2.9 g
Dietary Fiber 0.6 g
Sugars 1.9 g
Protein 13.4 g

Dietary servings

Per Portion

Meat Alternative 1.1
Vegetables 0.8

Energy sources




are a high quality protein and can be a great source of Omega 3