Fresh Garden Veggie Omelet

by | Updated: December 3rd, 2016 | Read time: 1 minute

When you’re trying to lose weight, skipping breakfast might seem like the right shortcut to shed pounds. Just a few hours “˜til lunch””you can make it, right? But missing the most important meal of the day makes it more likely you’ll munch on high-calorie snacks when mid-morning tummy rumbles kick in. And when you finally do eat  a meal, you may go overboard.

Use extra-virgin olive oil instead of butter or margarine for a better-for-you omelet. Click here to order.

Instead, fuel up first thing with something substantial, such as this Garden Veggie Omelet. It’s loaded with fresh vegetables and protein (nearly 25 grams!), giving you energy and nutrients you need to power through the morning.

Fresh Garden Veggie Omelet

Serves 1

Total calories: 384
Protein: 24.1 grams
Carbs: 15 grams
Fat: 25.3 grams


2 Tbsp. extra-virgin olive oil
1 small onion, chopped
8 asparagus spears, chopped
3 mushrooms, chopped
3 large eggs
1 slice low-fat mozzarella cheese


1. Crack eggs into bowl and beat.

2. In medium-sized frying pan, heat olive oil over medium heat. Add veggies and sauté under tender.

3. Pour in eggs; lay cheese on top. Cook until almost set, about two minutes, then flip and cook until golden brown,