Veggie Thyme Over-stuffed Omelet for Two
Can you eat too many vegetables? Probably not, and if you love vegetables, this omelet is for you! The combination of onions, peppers, spinach, and thyme is delightful and oh so healthy!
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
2 servings
Ingredients
- canola cooking spray
- 1 cupthinly sliced red onion
- 1 cupthinly sliced red or yellow bell pepper
- 1 cupsliced mushrooms
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- 1 1/2 cupsbaby spinach
- 1 teaspoonminced fresh thyme leaves
- Kosher salt and freshly ground black pepper -- to taste
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- canola cooking spray
- 4 large eggs
- 2 tablespoonsmilk
- 1/2 teaspoonKosher salt
- 1/4 teaspoonfreshly ground black pepper
Instructions
- 1
Preheat the oven to 350º F. Heat a medium-sized oven-proof omelet skillet, coated with cooking spray, over medium heat on your stovetop.
- 2
Add the onion, peppers, and mushrooms. Sauté, stirring occasionally, for 5 minutes, until peppers are crisp-tender.
- 3
Stir in the spinach and thyme leaves and continue to sauté, stirring constantly, until the spinach wilts, 1 minute. Remove the mixture to a bowl and set aside. Wipe the skillet clean with a paper towel.
- 4
Whisk the eggs with the milk and salt and pepper in a medium-sized bowl. Heat the same skillet, coated with cooking spray, over medium heat. Add in the eggs and heat until the edges begin to set and lift from the pan.
- 5
Place the skillet in the oven until the eggs are set on top, about 4 minutes. Remove the pan from the oven. Put the reserved vegetables on one-half of the eggs and fold the other side on top. Carefully remove the omelet to a serving dish or split between two plates for two servings.
Chef's Notes
Copyright: Chef Laura Bonicelli
Nutrition (per serving)
206
Calories
15g
Protein
16g
Carbs
9g
Fat
4g
Fiber
739mg
Sodium