Spring Vegetable Omelets

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Serves4 (1/2 omelet each)
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  1. Crack eggs into bowl and beat well.
  2. Heat 1 teaspoon of oil in a skillet and add half of scallions, asparagus and garlic. Saute until vegetables are tender.
  3. Add half of the egg mixture and half of the spinach.
  4. Loosen the omelet around the edges as it starts to cook. Once the egg mixture has thickened, flip over to cook the other side.
  5. When eggs are fully cooked, remove from pan.
  6. Top with cheese and fold in half. Repeat for second omelet.

Recipe Tips

Add a combnation of vegetables to change the flavor.

Nutrition Facts
Spring Vegetable Omelets
Amount Per Serving (1/2 omelet eachg)
Calories 124 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 187mg 62%
Sodium 170mg 7%
Potassium 531mg 15%
Total Carbohydrates 5g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 10g 20%
Vitamin A 197%
Vitamin C 18%
Vitamin D0%
Calcium 13%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

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