Veggie Omelette

I love Saturday mornings, when I have the luxury of extra time to prepare something special for breakfast.  Omelets have long been a weekend favorite of mine, and since the ingredients are naturally gluten free, they continue to be a healthy breakfast option.  I love adding fresh veggies like onion, bell pepper, spinach and mushrooms.  During the summer, I add zucchini and fresh chives from my herb garden.  Use your favorites or what you have on hand!

Serves 1 or 2, depending on your appetite!

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  • 1 large egg
  • 1/4 cup egg whites
  • 2 tbsp. milk
  • 3/4 cup diced veggies such as onion, mushroom, zucchini, bell pepper
  • fresh or dried herbs such as chives, dill
  • 1 tbsp. olive oil
  • 2 tbsp grated cheese, optional
  • gluten free seasoning of choice
  • salt and pepper


Chop the veggies evenly into small dice and sprinkle with salt and pepper, or your favorite gluten free seasoning.  It may look like too much but remember, the veggies will shrink during cooking.

Heat a 10″ skillet with a little olive oil.  In a bowl, whisk together the egg, egg whites, milk and fresh or dried herbs.  Season with salt and pepper.

When the skillet is ready, add the veggies and sauté over low heat until their liquid has evaporated, and they are beginning to brown.  Take your time, you want as little moisture as possible, and this step develops the flavor.

Spread the veggies in an even layer, then pour the egg mixture in slowly so that they don’t all shift to one side of the pan!  If you like grated cheese, sprinkle some over the top and set your timer for 5 minutes.  As the omelet cooks, use a thin spatula to gently lift the edges, allowing the liquid to run underneath. This is how you want it to look before you fold it over, it should slide easily when you shake the pan.

Now pick up one side of the omelet with a spatula and gently fold it in half.  Don’t worry if it breaks, it will still taste great!

Turn the omelet once more after folding.  To make this easier, you can cut it in half or use 2 spatulas.  For smaller appetites, this omelet is enough to share. It’s quite filling!  Now that you know how easy it is, put away the cereal and treat yourself to something special this weekend.

Notes ♪♫ A good non-stick skillet is essential for making an omelet.  I have a 10″ Oxo skillet that is my dedicated omelet pan, I don’t use it for anything else!

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One thought on “Veggie Omelette”

  1. thanks for sharing we like making recipes like this any time of day any meal. I know our family will love thanks again come see what we shared if you have time

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