Vegetable Omelet

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Creating a wholesome morning meal that incorporates an abundance of vegetables is effortlessly attainable with a Vegetable Omelet. As a home cook, you’ll appreciate how this recipe can be prepared in less than 20 minutes, and with a little prepping the night before, it can be even quicker. This delightful dish combines the simplicity of eggs with the vibrancy of fresh vegetables and the creamy goodness of avocado, ensuring a breakfast that’s both nutritious and satisfying. Get more diabetic friendly recipes.

In this recipe, you’ll find a harmonious trio of elements: protein-rich eggs, an assortment of fresh vegetables, and the nourishing embrace of avocado, each playing its part in providing essential nutrients. Eggs furnish your body with a hearty dose of protein, while the vegetables contribute an array of vitamins, minerals, and fiber. Meanwhile, the inclusion of avocado introduces a dose of healthy fats, elevating the omelet’s creaminess and flavor.

To complete this morning masterpiece, serve your Vegetable Omelet alongside whole-grain toast, which adds a delightful crunch and a dose of complex carbohydrates. Complement the dish with a side of fresh fruit for a well-rounded breakfast that will energize your day and leave your taste buds satisfied. This recipe is designed with the home cook in mind, making it easy to kickstart your day with a nutritious and delicious meal.

Try these other excellent diabetic friendly recipes: Luscious Lemon Squares, Brisket with Wine Reduction or Broiled Rainbow Trout with Fresh Tomato.


Vegetable Omelet

Vegetable Omelet

Vegetable Omelet – One of the easiest ways to add vegetables to your morning meal is with an omelet.

  • Author: Kaleigh McMordie, MCN, RDN, LD
  • Prep Time: :10
  • Cook Time: :10
  • Total Time: :20
  • Yield: 1 1x
  • Category: Breakfast
  • Method: Stove Top
  • Diet: Diabetic


  • Olive oil spray
  • 1/4 cup zucchini, chopped
  • 2 tablespoons onion, diced
  • 1/4 cup cherry tomatoes, quartered
  • 1/2 ear of corn, kernels removed and cob discarded
  • 2 tablespoons cilantro, chopped
  • 2 large eggs
  • 1 tablespoon water
  • Pinch black pepper
  • 2 tablespoons monterrey jack cheese
  • 1/4 small avocado, sliced


  1. Spray a small nonstick skillet with olive oil and heat on low.
  2. Add zucchini and onion and cook, stirring, until onion is soft.
  3. In a small bowl, mix tomatoes, corn kernels, and cilantro. Once zucchini mixture is cooked, remove from pan into bowl with corn mixture.
  4. Wipe the skillet clean and spray with oil again. Place back on low heat.
  5. In another small bowl, whisk together eggs, water, and pepper. Pour egg mixture into the skillet and let cook until eggs are almost set. You may cover the skillet to cook more quickly if your burner cooks hot.
  6. Sprinkle corn mixture onto one half of the eggs. Top with cheese and fold eggs in half over the vegetables and cheese. Continue cooking until eggs are fully set.
  7. Carefully slide omelet from the pan onto a plate and top with sliced avocado.


Ingredient Variations and Substitutions

  • Remove or substitute vegetables to suit your preference.
  • For lower fat or lower cholesterol, use egg whites or egg substitute.

Cooking and Serving Tips

  • To prevent burning, keep heat on low and cover skillet while eggs are cooking.

Nutritional Information

  • Calories 319
  • Fat 20g
  • Carbs 19g
  • Protein 19g
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