One Pan Meals

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Three-egg vegetable omelette

1
Main Meals (Dinners)
Servings
2
Prep   10 min
Cook   14 min

Who doesn't love eating breakfast for dinner? This veggie-loaded omelette comes together in minutes so it's the perfect vegetarian meal when you're short on time.

  • Extra virgin olive oil, 1 tsp(s)
  • Cauliflower, 1 head(s), small, wash and slice florets
  • Dried mixed herbs, 4 tsp(s)
  • Swiss chard, 1 cup(s), shredded
  • Roasted red peppers, 2 oz, cut into strips
  • Eggs, 3 large
  • Baby spinach, 2 handful(s)
  • Green onion, 3 medium, thinly sliced
  • Sesame seeds, 1 tbsp(s), toasted
  • Hot sauce, 2 tsp(s), or sriracha sauce

Method

Preheat oven to broil.

Heat the oil in a medium oven-safe, non-stick frying pan with a lid over medium heat. Add the cauliflower. Sprinkle over 2 teaspoons of the dried mixed herbs. Add 2 tablespoons of water to the pan, cover and cook for 3 to 4 minutes, turning until lightly golden. Stir in the Swiss chard and ¾ of the roasted red pepper.

In a bowl, whisk the eggs, 1 tablespoon of water, and remaining dried mixed herbs until well combined. Pour egg mixture over the vegetables in the pan, shake the pan to allow the egg to run to the base. Reduce the heat, cover and cook for 5 minutes until the egg is almost set. Transfer to the oven and broil for 1 to 2 minutes until center is firm.

Slide the omelette onto a board. Top with spinach, remaining roasted red pepper, green onions, and sesame seeds. Drizzle with hot sauce. Cut into wedges, divide between two plates and serve.

Nutrition facts per serving
Makes 2 servings

Food Groups

V
Vegetables
2.8
F
Fruits
0
C
Carbohydrates
0
PD
Protein/Dairy
1
Ft
Fats
1
S
Sweets
0

Nutrition Facts

Calories229
Total Fat12.2 g
- Saturated Fat3.2 g
Cholesterol279 mg
Sodium439 mg
Total Carbohydrate16.1 g
- Dietary Fiber7.7 g
- Total Sugars5.6 g
-- Added Sugars0 g
Protein16 g
Join the Mayo Clinic Diet today!

Join the Mayo Clinic Diet today!

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