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Loaded Veggie Omelette Denny’s recipe on ceramic plate with vegetables

Loaded Veggie Omelette Denny’s: 5 Shocking Facts You Need to Know


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  • Author: Ines Zahraoui
  • Total Time: 25 minutes
  • Yield: 1 serving

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