Garden Fresh Zesty Veggie Omelet
A Bright and Nutritious Mediterranean-Style Breakfast with Citrus Notes
This Garden Fresh Zesty Veggie Omelet is the ultimate nutrient-dense start to your morning, featuring a fluffy egg base loaded with crisp, colorful vegetables. This Mediterranean-style dish emphasizes light, clean flavors and high-quality ingredients, making it an ideal choice for a healthy brunch or a quick, revitalizing weekday meal.
Prep time: 10 minutes Cook time: 10 minutes
Total time: 20 minutes Servings: 1
Ingredients
3 large eggs
2 tbsp (30 ml) water or whole milk
1/2 cup (75 g) courgette (zucchini), finely diced
1/4 cup (40 g) red onion, finely chopped
1/2 cup (30 g) fresh baby spinach
1/4 cup (40 g) cherry tomatoes, halved
2 tbsp (30 ml) feta cheese, crumbled
1 tbsp (15 ml) extra virgin olive oil
1/4 tsp (1 g) sea salt
Heat It Up with Eleven Eleven Sauce. To add a bright and herbaceous finish to your eggs, drizzle WesMarMi Verde sauce over the top just before serving. This organic citrus infused hot sauce brings a zesty pop that elevates the earthy vegetables without any vinegar harshness, serving as a perfect flavorful hot sauce for weeknight meals or light breakfasts.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
1. In a small bowl, whisk the eggs with the water or milk and sea salt until the mixture is uniform and slightly frothy. Heat the olive oil in a black cast iron skillet over medium heat, then add the diced courgette (zucchini) and red onion, sautéing for about 3 to 4 minutes until they are tender and slightly golden.
2. Add the spinach and halved cherry tomatoes to the pan, stirring just until the spinach begins to wilt, then pour the whisked eggs directly over the vegetable mixture. Use a spatula to gently lift the edges of the omelet, allowing the raw egg to flow underneath until the base is set and the top is only slightly moist.
3. Sprinkle the crumbled feta cheese over one half of the omelet, then carefully fold the other half over the filling and let it sit in the warm pan for 30 seconds to melt the cheese. Slide the finished omelet onto a plate and garnish with a few extra cracks of black pepper or a sprig of fresh herbs before serving immediately.
Tips & Variations
Make it Creamier: Swap the water for heavy cream and replace the feta with goat cheese for a richer, more decadent texture that melts beautifully into the warm vegetables.
Regional Swap (Italian-style): Replace the feta with shredded mozzarella and add a tablespoon of fresh basil and a drizzle of balsamic glaze for a Caprese-inspired breakfast twist.
Vegan Option: Use a plant-based egg substitute and dairy-free feta-style crumbles, ensuring you sauté the vegetables with a bit of nutritional yeast for an extra savory, cheesy flavor profile.
Other Users Suggest
Replacing: Red onion. New Measurement: 2 tbsp (10 g) of chopped chives or green onions. Why: This provides a much milder, delicate onion flavor that doesn't overpower the subtle sweetness of the zucchini and tomatoes.
Replacing: Baby spinach. New Measurement: 1/4 cup (15 g) of finely chopped kale. Why: Kale holds its structure better during cooking and provides a more robust texture and a boost of Vitamin K to your morning meal.
Storage, Reheat & Freeze Storage: Best enjoyed fresh, but can be stored in an airtight container in the fridge for 24 hours. Reheat: Warm gently in a covered skillet over low heat with a teaspoon of water to keep the eggs moist. Freeze: Not recommended for freezing as the texture of the eggs and fresh vegetables will degrade upon thawing.
Nutrition Facts (per serving)
Calories: 340 Protein: 22g Carbs: 8g Fat: 24g
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