Omelets are an easy way to get your veggies in, and this one is no exception.
Loaded with fresh veggies, it’s full of fiber and thanks to the eggs – it’s protein-rich as well. I promise this will keep you satisfied until lunch.
This is the perfect way to use up veggies leftover from last night’s dinner or to use up odds and ends from your farmer’s market haul.
If you don’t like the veggies we’ve suggested – don’t worry! You can essentially put in any vegetables you like in this. That’s the beauty of an omelet.
Open Faced Veggie Omelet
- 2 tablespoons olive oil
- 3 eggs beaten well
- 1/2 small onion diced
- 1 clove garlic
- 1 cup sliced mushrooms
- 1 cup sliced zucchini
- 1/2 cup chopped tomatoes
- 2 tablespoons fresh chopped basil
- Sea salt and fresh ground pepper to taste
Heat the oil in a nonstick skillet. Add the onion and garlic and cook for about a minute. Add the mushrooms and zucchini, and cook until softened. Add the eggs and tilt the pan to make sure the eggs are evenly covering the vegetables. Cover and cook on low heat for 3 minutes until eggs are set. Top with the tomatoes and basil and serve
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