Veggie-Stuffed Omelet

Veggie-Stuffed Omelet


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Ripe tomatoes, zucchini, and onions have all been packed into this pocket of eggs. If you'd like, sprinkle 1/8 cup of your favorite cheese onto the egg and vegetable mixture while it is cooking to let its flavors permeate your omelet.

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Serving Size / Yield

1-2 serving


  • 1 Tbs. Olive Oil
  • 1 Tbs. Earth Balance Vegan Buttery Stick
  • 1/4 C. Tomatoes, diced
  • 1/4 C. Onions, diced
  • 1/4 C. Zucchini, diced
  • Kosher salt, to taste
  • Black pepper, to taste
  • 3 Eggs, well-beaten

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Add olive oil and butter to a small skillet. Melt the butter over medium-high heat. Add the tomatoes, onions, and zucchini. Cook the vegetables until the onions soften and the tomatoes' juices evaporate, about 5 minutes. Season the vegetable mixture with salt and pepper. Pour the eggs over the vegetables. Cook until the eggs are no longer runny, then fold the omelet in half. If the omelet hasn't browned, feel free to slightly raise the heat. Cook for another 1 to 2 minutes, if necessary, before serving.

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