A protein-rich, low-carb breakfast that’s loaded with vitamins, minerals, and healthy fats—perfect to fuel your morning.

Ingredients:

  • 2–3 large pasture-raised eggs (or egg whites if preferred)

  • 1 tablespoon unsweetened almond milk (optional, for fluffiness)

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon black pepper

  • 1/4 cup diced tomatoes

  • 1/4 cup spinach or kale, chopped

  • 2 tablespoons red bell pepper, diced

  • 2 tablespoons red onion, diced

  • 2 tablespoons mushrooms, sliced

  • 1 tablespoon avocado or olive oil

  • 2 tablespoons shredded cheese (optional: goat cheese, feta, or dairy-free)

  • Fresh herbs (parsley, basil, or chives) for garnish

Instructions:

  1. In a bowl, whisk together eggs, almond milk (if using), salt, and pepper until well combined.

  2. Heat oil in a non-stick skillet over medium heat.

  3. Add onions, bell peppers, mushrooms, and spinach. Sauté for 2–3 minutes until tender.

  4. Pour egg mixture evenly over the veggies and tilt the pan to spread.

  5. Cook uncovered for 2–3 minutes until the edges are set.

  6. Add tomatoes and cheese (if using) to one half of the omelet.

  7. Gently fold the omelet in half and cook for another 1–2 minutes.

  8. Slide onto a plate and garnish with fresh herbs.

This Veggie-Packed Healthy Omelet is perfect for a quick, satisfying, and nutrient-dense breakfast. Let me know if you’d like a vegan tofu scramble version as well!