You are here

Veggie and Cream Cheese Omelet

Veggie and Cream Cheese Omelet


  • Cooking spray
  • 1 cup sliced vegetables (pick any combo: broccoli, mushrooms, tomatoes, peppers, spinach) and fresh herbs (like parsley or basil)
  • 2 eggs
  • 2 tablespoons water
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon low-fat cream cheese
  • 1/2 grapefruit


  1. Lightly coat a nonstick saute pan with cooking spray. Add vegetables and herbs; saute about 4 minutes until soft (cooking time varies depending on vegetables). Drain excess water and remove from stove.
  2. Whisk eggs, water, salt, and pepper together in a bowl. Return pan with vegetables to the stove top; pour in egg mixture. Cook about 3 minutes until omelet is set. Top omelet with cream cheese and fold in half. Garnish with fresh herbs, if desired. Serve with grapefruit.

Nutrition Information

Per serving: 258 kcal cal., 13 g fat (5 g sat. fat), 21 g carb., 4 g fiber, 12 g sugar, 17 g pro., 145 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


Add a comment