Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Veggie Explosion Omelet July 21, 2012

Jamie says: I make breakfast for dinner when I want dinner ASAP. Sometimes, you just don’t want to wait. And why should you when you can make a healthy and delicious dinner in no time. I had one of those moments the other night. And so I came up with the Veggie Explosion Omelet.

Veggie Explosion Omelet

I found the eggs to be a great vehicle for holding lots of veggies. The eggs were from my co-worker Dave’s chickens, and they were absolutely delicious. The meal was colorful and nutritious, and only took a few minutes to make. Not bad, eh?

Two eggs hold lots of tasty veggies and some delicious feta cheese

I was telling Kathryn about my yummy dinner (and sent her a pic of my half-eaten meal over my phone), and she was surprised I made breakfast for dinner. In the past I wasn’t a fan of breakfast for dinner, but now I find it fun every once in a while.

Breakfast for dinner

Veggie Explosion Omelet


  • 1/2 tsp buttery spread (Smart Balance)
  • ~2.5 oz (~1/3 of 8 oz package) sliced baby bella mushrooms
  • 1 small red potato
  • 1 green onion
  • 1/3 tomato
  • 1/3 avocado
  • dash salt
  • dash freshly ground pepper
  • 2 eggs (farm-fresh…thank you, Dave)
  • 1/4 cup reduced fat feta cheese
  • no stick cooking spray


  1. Place a medium-sized saute pan on a burner on medium heat. Melt buttery spread in pan. Add mushrooms and stir. Cook about 6 minutes or until soft.
  2. Pierce potato about 8 times with a fork. Wrap in a wet paper towel and microwave for 2 minutes. Chop into bite-sized pieces.
  3. Chop green onion (discarding roots), tomato, and avocado. Add salt and freshly ground pepper to tomatoes.
  4. Place a medium-sized saute pan on a burner on medium heat. Crack eggs into a bowl. Beat with a fork. Spray pan with no-stick cooking spray followed by eggs. Allow to cook for about 45 seconds. Use a large spatula to flip to cook other side. Immediately add mushrooms, potato, green onion, tomato, avocado, and feta to half of the pan. Cook for about 1 minute or until egg is slightly brown and cheese begins to melt. Fold egg over (in half) to cover veggies. Serve immediately. Enjoy!

Servings: 1

  • Nutrition note: An omelet can be an awesome way to increase your vegetable intake. Add a variety of veggies to get a nutrient-dense meal.

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