Description
This healthy homemade version of the Loaded Veggie Omelette Denny’s is packed with fresh vegetables, lean protein, and bold flavor—perfect for a nourishing breakfast that’s low in carbs and high in satisfaction. Inspired by the diner classic but designed with clean ingredients and simple prep, this omelette fits Mediterranean-style eating, vegetarian diets, and weight-conscious meal plans.
Ingredients
2 whole eggs
2 egg whites
¼ cup chopped mushrooms
¼ cup diced zucchini
¼ cup diced yellow squash
¼ cup baby spinach (chopped)
2 tbsp diced bell peppers (any color)
1 tbsp chopped tomatoes
2 tbsp shredded low-fat cheddar cheese (optional)
1 tsp olive oil or cooking spray
Salt, pepper, garlic powder, and oregano (to taste)
Instructions
- In a small bowl, whisk together eggs, egg whites, and seasonings.
- Heat olive oil or spray in a nonstick skillet over medium heat.
- Sauté mushrooms, zucchini, squash, bell peppers, and tomatoes until just tender (about 3–4 minutes).
- Pour egg mixture over veggies. Let it sit undisturbed for 1 minute.
- Sprinkle chopped spinach and cheese over the eggs.
- Fold the omelette gently in half and cook for another 2–3 minutes until fully set.
- Slide onto a plate and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop, Skillet
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1 omelette (entire recipe)
- Calories: 280 kcal
- Sugar: 3g
- Sodium: 440mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 190mg