Veggie Filled Omelette

Veggies have so many medicinal effects so I am always looking for ways to get more in my day.  I wake up super hungry so a veggie omelette for breakfast is the best way for me to do it!

You can use any vegetables you love.  I usually add mushrooms; however, below I share with you my simplest recipe.   

If you are a hungry morning person like me, you can also add sprouted bread.  I personally prefer Food for Life Ezikiel because it's made with grains and contains no flour or sugar AND easy to find at my local Trader Joe's. 


Serves 2

  1. Chop onion, spinach, tomatoes & garlic. Saute in olive oil for 2 min.
  2. Beat 4 eggs (2 with yolk & 2 egg white)
  3. Add cooked vegetables to egg mixture.
  4. Heat olive oil in a non-stick pan.  Add mixture.  


  1. 4 eggs
  2. A small onion 
  3. 1 cup organic spinach
  4. 1 small tomato
  5. 4 cloves of garlic
  6. Salt & Pepper
  7. Olive oil
  8. Goat Cheese
  • In the first 30-seconds of cooking, use a spatula to create 6-10 small cuts through the omelette. This allows the uncooked egg on the top to flow down to the bottom of the pan.
  • When top surface of eggs is thickened and no visible liquid egg remains, flip omelette over.
  • Sprinkle a small quantity of goat cheese (or whatever cheese you prefer) and flip one half over the other.
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