Healthy breakfast with green omelette (Vegetarian, GF)

Healthy breakfast with green omelette (Vegetarian, GF)

You like eggs for breakfast, but not the boring boiled or fried version?

Are you like me, who love to savour the creamy texture of an omelette?

You want to add more greens to your every meal? Without spending too much time in the kitchen?

Then look no further than this lustrous green omelette! Not only is it super tasty but also packed with protein, vitamins A, vitamin C, antioxidants, anti-inflammatory compounds, and various essential minerals. As most ingredients are often already in your fridge, this can be whipped up within 10-15 mins on a weekday.

The first time, I went for only 4 eggs so the texture was more crepe-like. Second time with 6 and it was simply PERFECT!!!!

For garnishing, throw in anything you like or have ready in the fridge.

No spinach? Use rucola! No pine nuts? use pistachio or cashew! Lactose intolerance? Use some vegan cheese to make it completely dairy-free

If you’re a big eater or a #sportfanatic, we can easily pump up the protein content with some pan-seared salmon or left-over chicken


Super Healthy Breakfast with Green Omelette
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
A super healthy breakfast recipe for busy bees and active fitness fans out there! A beautiful, flavourful, and delicious green omelette that is low in carb, rich in protein, and loaded with good-for-you micronutrients.
Course: Breakfast
Keyword: brunch, healthy breakfast, lowcarb, omelette, proteinrich
Servings: 3 servings
Calories: 203 kcal
Author: H.P.
The eggy base
  • 5-6 large eggs Go free-range!
  • 2 tbsp ~30ml milk of choice
  • ½ tbsp. ~ 8-10ml mild olive oil
The greens
  • 2 cups of ~80gr spinach. You try with kale or rucola as well!
  • 1 bunch of fresh basil
  • 1 bunch of coriander aka cilantro
  • Half or 1 bunch of parsley depending on how much you like it
  • Half a bunch of fresh mint leaves
The spices
  • ¼ tsp ~1gr salt
  • ¼ tsp Pepper
  • 2 cloves garlic OR ¼ tsp garlic powder
  • ¼ tsp chili flakes or chili powder
  • Optional 1 shallot for full flavour. But skip if you don’t want to brag about your breakfast without talking about it 
  • The garnishes
  • More spinach OR rucola
  • 1 tbsp ~ 10gr pine nuts, toasted
  • Shredded mozzarella/cheddar or (vegan) cheese of choice
  • Cherry tomatoes – 100gr gives about 3 per servings cut in halves
  1. Put all components of the base (EXCEPT olive oil and milk), greens, and spices in a blender
  2. Blend and add the milk bit by bit until you reach a smooth eggy texture
  3. Heat a non-stick pan on medium heat
  4. Add 1/3 of the oil (as we’re making 3 omelette) and coat the pan evenly
  5. Pour in 1/3 of the omelette batter, make sure the liquid cover the whole pan’s surface
  6. Use a spatula and quickly pull the edge of the liquid batter towards the centre while tilting the pan to spread it evenly on the surface. About 2 times
  7. Put on cheese, tomato and nut toppings and close the pan with a lid for about 1 minute until the cheese is melted
  8. Fold the omelette into half
  9. Serve on a bed of spinach or rucola
  10. (Optional) Add your favourite fish or chicken to make it a complete protein-rich meal
Recipe Notes

Other micro-nutrient values per serving: Vit A 78.5% DV; Vit C 44% DV ; Calc  4.5% DV; Iron 8.5%

Nutrition Facts
Serving Size 1
Servings Per Container 3

Amount Per Serving
Calories 203 Calories from Fat 119.7
% Daily Value*
Total Fat 13.3g 20%
Saturated Fat 3.8g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 240mg 10%
Total Carbohydrate 4.8g 2%
Dietary Fiber 1.8g 7%
Sugars 1.9g
Protein 16.2g 32%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.