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Hello there and welcome to a post featuring 3 ways to make fabulous Healthy Veggie Omelets. Each can be made in less than 15 minutes. You may even be able to make all three in that much time. 😉 If you have a lot of small fry pans, that is. To see my growing list of 15 MINUTE RECIPES click HERE.

My family and I have had these omelets on repeat lately. They are so filling and satisfying in the morning and is a fantastic way to use up your fresh veggies.

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The trick is in chopping the veggies up nice and small, so they cook quickly.

I brought along 3 of my favorite flavor combinations. Pictured above is the Tomato, Spinach and Parmesan Omelet and my true favorite.

I add the tomatoes in whole, allowing them time to cook for a few minutes before adding the spinach and garlic. .

The egg mixture gets poured right over the top. When it has cooked through, sprinkle with cheese and gently fold it over.


Second up, is the Bacon, Veggie and Swiss Omelet. So good!

I use the precooked bacon, cut into tiny pieces. I like it with zucchini, red onion and mushrooms, all chopped into tiny pieces as well. The cooking method is the same for all three omelet. Cook the veggies until they are almost tender, then pour the egg mixture over the top, stir it just a bit, cover and allow it to cook almost all the way, add the cheese, fold it over and serve.

Number Three, is this fabulous Pepper, Onion and Colby Jack Cheese with Avocado and Tomato on top.

So, so good. So healthy and satisfying!

You can add whatever veggies you have on hand!

Hope you get a chance to try it!

Healthy Veggie Omelets

Serves: 3 servings Prep Time: Cooking Time:
Nutrition facts: NA calories NA fat
Rating: 5.0/5
( 1 voted )


  • EGG MIXTURE (for 1 Omelet)
  • 2 eggs
  • 1 Tb milk
  • dash salt and pepper
  • pinch smoked paprika (optional)
  • 5-6 grape tomatoes
  • 2 handfuls of spinach, finely chopped
  • 1/4 tsp garlic, minced (I used the kind from a jar)
  • 1/4 C parmesan cheese
  • 2 pieces precooked bacon
  • 2 Tb red onion, finely chopped
  • 3 Tb zucchini, finely chopped
  • 3 Tb mushrooms, finely chopped
  • 2 slices Swiss cheese
  • 4 Tb bell pepper, finely chopped
  • 2 Tb white onion, finely chopped
  • 2 slices Colby jack cheese
  • fresh tomato and avocado


  1. Grab a small glass measuring cup, add the eggs, milk, salt, pepper and smoked paprika. Whisk it together to combine.
  2. Heat up a small skillet over medium high heat. Spray it generously with cooking spray and pour the veggies of your choice into the hot pan. Remember that chopping them into small pieces will help them cook quickly. (If you are making the Tomato and Spinach Omelet, no need to chop the tomatoes. Add them first to the pan and let them cook for a few minutes, until they start to blister a bit. Then add the spinach and garlic. The spinach will cook down super fast.)
  3. When the veggies have cooked almost all the way through, pour the egg mixture over the top. Stir it into the veggies a bit to incorporate, then cover the pan and allow the eggs to cook through.
  4. Remove the lid from the pan, place the cheese on one half of the omelet and gently fold the other half over the top. It's ok if it get's a little bit messy, the cheese will help to glue it together. Allow the cheese to melt and then transfer it to a serving plate. For omelet #3 add the fresh tomato and avocado on top.


About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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