Rainbow Veggie Omelette

Rainbow Veggie Omelette

A colorful omelette filled with veggies, creamy feta and fresh herbs. The secret to creating a perfect recipe is using the best ingredients, preferably from your local farmer’s market. Feel free to experiment once again while keeping the same proportions: switching up the feta for mozzarella, changing the spinach to arugula, etc.

  1. Chop the cherry tomatoes, red pepper, parsley (or cilantro) and spinach leaves.
  2. Preheat the frying pan (a non-stick pan works best) and add in the olive oil to lightly cover the surface.
  3. Beat the eggs with a fork; season with salt, pepper and oregano.
  4. Add the mixture to the pan and spread it out evenly. When it starts to firm up, but still is a little “raw” on top, add in the cheese and veggies.
  5. Using a spatula, ease the edges and quickly flip it over onto the other side.
  6. The other side will only need about 1-2 minutes to cook, as you don’t want your omelette to become dry.
  7. When it is done, place a large plate on top of the pan and flip the omelette once again.
  8. Serve immediately with a nice green salad of your choice on the side and a crunchy slice of whole wheat toast.


  • 2 large eggs
  • ¼ red bell pepper, chopped
  • ¼ cup crumbled feta
  • A handful of fresh baby spinach
  • 3 cherry tomatoes, chopped
  • 1 tsp fresh parsley/cilantro, chopped
  • A sprinkle of oregano
  • Salt and pepper to taste
  • Olive oil

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