Breakfast
Garden Fresh Prebiotic Vegetable Omelette
A vibrant, protein-packed breakfast that doubles as a fantastic gut-health booster! By sautéing colorful vegetables like onions, bell peppers, spinach, and tomatoes before adding y
12-second recipe video
What you'll need
Ingredients
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Instructions
Sauté the Veggies: Heat olive oil in a non-stick skillet over medium heat. Add the diced onion and bell pepper. Cook for 2–3 minutes until softened. Add the cherry tomatoes and baby spinach, cooking for another 1 minute until the spinach is gently wilted. Season light with salt and pepper, then transfer the sautéed veggies to a small plate.
Whisk the Eggs: In a small bowl, whisk the eggs with 1 tablespoon of water (or milk) and a pinch of salt until smooth and slightly frothy.
Cook the Omelette: Turn the burner down to medium-low. Pour the whisked eggs into the warm skillet, tilting the pan so the eggs spread into an even circle. Let cook undisturbed for 2–3 minutes as the edges set.
Fill and Fold: Once the top is nearly set but still slightly soft, spoon your cooked vegetable mixture (and cheese, if using) onto one half of the omelette. Carefully slide a spatula under the empty side and fold it over the veggies.
Serve Warm: Slide the folded omelette onto a plate, top with fresh herbs, and enjoy warm!
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### Registered Dietitian Note
Eggs provide essential choline and complete protein to keep blood sugar stable all morning. Paired with onions, spinach, and peppers, this simple breakfast delivers rich antioxidant compounds and dietary fiber to nourish your beneficial gut bacteria.