Name: Low-Carb Veggie Omelette
Prep time: 10 min
Cook time: 10 min
Total time: 21 min
Yield: 2
Cuisine: American
Ingredients: ¼ cup crumbled feta cheese; ¼ cup finely chopped onion; ¼ tsp black pepper; ¼ tsp salt; ½ cup diced red bell pepper; ½ cup halved cherry tomatoes (optional); 1 cup chopped spinach; 1 tbsp chopped dill; 1 tbsp olive oil; 4 large eggs

This Low-Carb Veggie Omelette features fluffy eggs packed with colorful veggies and herbs. Quick to cook, it’s a nutritious, low-carb breakfast option perfect for a healthy start, offering vibrant flavors and a satisfying meal.

Why You’ll Love This Recipe

This low-carb veggie omelette is a nutritious, flavorful breakfast that keeps carbs in check while delivering a protein-packed punch. Loaded with fresh vegetables like spinach and bell peppers, it’s quick to prepare, making it ideal for busy mornings or a light meal any time. The fluffy eggs and aromatic herbs create a satisfying dish that’s customizable with your favorite veggies, supporting a healthy lifestyle without sacrificing taste. Perfect for meal prep or a solo treat, it’s a guilt-free way to fuel your day with vibrant colors and wholesome ingredients.

Recipe Tips and Tricks

Whisk Eggs Well: Beat eggs thoroughly for a light, fluffy omelette.
Use Nonstick Pan: Cook on a well-greased nonstick surface to prevent sticking.
Keep Heat Medium: Cook on medium to avoid overcooking while ensuring even heat.
Sauté Veggies First: Lightly cook vegetables to enhance flavor and remove moisture.
Don’t Overfill: Limit veggies to avoid breaking the omelette when folding.
Season Lightly: Add salt and pepper after cooking to control sodium.
Flip Gently: Fold or flip carefully to maintain the omelette’s structure.
Rest Before Serving: Let it sit for a minute to set and meld flavors.
Fresh Herbs: Add herbs at the end for a burst of freshness.
Single Layer: Spread veggies evenly for uniform cooking.

Yield: 2 servings

Low-Carb Veggie Omelette

Fluffy low-carb veggie omelette, healthy and packed with flavor for breakfast.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 1 minute

Total Time 21 minutes

Ingredients

¼ cup crumbled feta cheese
¼ cup finely chopped onion
¼ tsp black pepper
¼ tsp salt
½ cup diced red bell pepper
½ cup halved cherry tomatoes (optional)
1 cup chopped spinach
1 tbsp chopped dill
1 tbsp olive oil
4 large eggs

Instructions

Prep the Veggies: Chop spinach, dice bell pepper and onion, and halve cherry tomatoes if using.
Heat the Pan: Warm olive oil in a nonstick skillet over medium heat until shimmering.
Sauté Veggies: Add onion and bell pepper, cooking for 3-4 minutes until softened. Stir in spinach and cook for 1 minute until wilted.
Whisk the Eggs: In a bowl, beat eggs with salt, black pepper, and half the dill until frothy.
Pour Eggs: Pour the egg mixture over the veggies in the skillet, spreading evenly.
Cook Base: Let cook for 2-3 minutes until the edges begin to set.
Add Toppings: Sprinkle feta cheese and cherry tomatoes (if using) over one half of the omelette.
Fold and Finish: Gently fold the omelette in half and cook for another 1-2 minutes until fully set.
Rest Briefly: Remove from heat and let rest for 1 minute to finish cooking.
Serve and Enjoy: Slide onto a plate, garnish with remaining dill, and enjoy your healthy omelette!

Notes

Sauté veggies to remove excess moisture; pat dry if needed.
Cook on medium heat to avoid burning; adjust as necessary.
Add cheese and tomatoes late to prevent overcooking.
Store leftovers promptly to maintain freshness.
This recipe can be adapted for dairy-free or vegan diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 302Total Fat 21gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 389mgSodium 671mgCarbohydrates 12gFiber 4gSugar 5gProtein 19g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Eggs (4 large): Provide structure and protein; use fresh for best results.
Spinach (1 cup): Fresh, chopped, adds iron and vibrant green color.
Red Bell Pepper (½ cup, diced): Adds sweetness and crunch; any color works.
Onion (¼ cup, finely chopped): Yellow or white for savory depth.
Olive Oil (1 tbsp): Used for sautéing, adding healthy fats.
Feta Cheese (¼ cup, crumbled): Adds tangy, creamy flavor; optional.
Dill (1 tbsp, chopped): Fresh dill brings aromatic, herbal notes.
Salt (¼ tsp): Enhances flavors; adjust after cooking.
Black Pepper (¼ tsp): Adds a mild kick; adjust to taste.
Cherry Tomatoes (½ cup, halved, optional): Adds juiciness and color.

Variations and Substitutions

Egg Swap: Use egg whites or a plant-based egg substitute for a lighter option.
Veggie Options: Substitute with mushrooms, zucchini, or kale.
Cheese Alternatives: Replace feta with goat cheese or omit for dairy-free.
Oil Swap: Use avocado oil or butter for a different fat profile.
Herb Variations: Use parsley, chives, or basil instead of dill.
Protein Boost: Add diced turkey or ham for extra protein.
Spicy Kick: Mix in chili flakes or hot sauce.
Low-Fat: Skip cheese and use minimal oil.

Storage Options

Refrigerator: Store in an airtight container for up to 2 days; reheat gently.
Freezer: Not recommended; best enjoyed fresh.
Reheating: Warm in a skillet or microwave, avoiding overcooking.