This Veggie Omelette recipe is a handy one to have up your sleeve when it comes time to clear out the veggie crisper and get rid of all those lovely leafy greens. Super versatile, this delicious spinach omelette contains spinach, shredded cabbage and eggs, however chopped broccoli, kale, chard or any other leafy green would work perfectly here, giving you a fantastic healthy omelette for breakfast, lunch or dinner.
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Spinach and Feta Veggie Omelette
If you just want the recipe, then feel free to click on the 'Jump To Recipe' button above. If you want some tips, tricks and serving suggestions for the recipe, you will find them in the post below. I try to include only useful information.
There's nothing like a good old spinach omelette to start the day off on the right foot.
Loaded with all good things green and leafy, this healthy omelet is always a hit with both adults and kids alike in this house (yes my kids will ask for it even though it is more green than egg in color...hopefully yours will too...I can't guarantee anything!)
How To Make a Veggie Omelette
This particular veggie omelette is VERY heavy on the veggies.
So much so, that when you mix it all together in a bowl you are going to be somewhat convinced that you have too many veggies and not enough egg.
Don't worry, this is not the case.
Once you start cooking, the egg fluffs up a bit, and there will be plenty of it to cook along with the veggies.
Doing it this way ensures a nice light omelette with veggies that have had a chance to cook properly as well.
To make the omelette you want to:
- Mix together all of the ingredients, except for the feta, in a medium bowl,
- Pour half of the mixture into the buttered pan and cook until the egg starts to crisp up a little on the sides, and has cooked through,
- Sprinkle the feta onto one half of the omelette and use a spatula to gently fold the omelette onto itself
- Allow to cook for one more minute before removing from the heat and repeating the process for the second omelette
- Serve on a plate topped with some spring onions, chopped parsley and some optional additions: crunchy mix (sprouted mung beans, chickpeas etc), chilli flakes or chilli slices, salt and pepper.
A vegetable omelette is best served right away whilst it is still piping hot, however, I have saved leftovers and reheated them in the microwave and they have still tasted delicious, the veggies just won't have that bit of crispness to them.
Store any leftovers in an airtight container in the fridge.
Good Veggies For A Healthy Omelette
The best thing about omelettes is that they are so versatile.
You can use so many different veggies in there depending on your preferences, and you can almost always be guaranteed it will turn out well.
Some of my favourite veggies to use to make a delicious healthy omelette would be:
- thinly sliced kale
- finely chopped broccoli florets
- sliced mushrooms
- chopped tomatoes
- spring onions
- any herbs you need to use up. Parsley, coriander/cilantro, thyme, oregano and basil work particularly well, tarragon is also great
- grated zucchini
The sky is the limit, just be sure to cut the vegetables into evenly sized pieces to ensure proper cooking.
Spinach and Feta Veggie Omelette
- 4 eggs whisked
- salt flakes and freshly ground black pepper to taste
- 1 cup thinly sliced spinach
- 1 cup thinly sliced green cabbage
- 1 spring onion thinly sliced
- 1/4 red onion finely diced
- knob of butter
- 3 tbsp crumbled feta
- 2 tbsp fresh parsley chopped (to serve)
- 2 tbsp spring onions thinly sliced (to serve)
- Crack the eggs into a medium sized bowl. Add the salt and pepper and whisk well.
- Add in the spinach, cabbage, spring onion and red onion and give the whole thing a good mix.
- Melt the butter in a frying pan over a low heat, then pour in half of the egg mixture and cook for about 2 minutes, or until the edges start to firm.
- Sprinkle half of the feta over one side of the omelette and fold the other side over the top.
- Trarnsfer the omelette to a plate and repeat with the remaining egg mixture and feta for the second omelette.
- To serve: top with a scattering of chopped parsley and spring onions and some fresh pepper. For more add-on options see the post above.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Need more cooked breakfast recipes? Check these out:
- Cumin Spiced Farro Breakfast Bowl
- Easy Broccoli and Cheddar Rainbow Veggie Slice
- Slow Steamed Herby Eggs
- Chocolate Covered Strawberry Breakfast Quinoa
- Smashed Avo and Eggs from Another Food Blogger
If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3