Veggie Omelet

A veggie omelet is the easiest way for me to pack in tons in veggies for breakfast.

This omelet is loaded with 2 freaking cups of kale, mushrooms, zucchini, onion, jalapeno, fresh herbs & cheese. Damnnnn!

I finished a really sweaty workout at Bauman’s Xtreme Training this morning and all I wanted was a big ass breakfast.


Veggie Omelet


  • 2 tbsp tbsp avocado oil
    1 garlic clove, minced
    1 small zucchini, diced
    1/4 onion, diced
    2 cups kale
    1/2 cup mushrooms, sliced
    1/2 large Jalapeno, diced
    3 eggs, whisked
    2 tbsp Cilantro, chopped
    1 tbsp Basil, sliced into strips (roll the basil leaf and slice)
    1oz mozzarella cheese
    1oz Goat cheese
    Optional: half avocado (dipped in ground flaxseed)


1. Chop all veggies. Then heat 2 tbsp avocado oil in medium skillet.
2. Saute onions, garlic and zucchini for 4-5 minutes on medium heat until softened.
3. Add kale and continue sautéing for a couple more minutes. Then add mushrooms and jalapeno.
4. Pour whisked eggs around the pan spreading it evenly.
5. Turn the heat to low and cover pan for 3-4 minutes.
6. Once the eggs are close to being cooked (little liquid still left), add cilantro, basil and cheese to one half of the omelet. Fold omelet in half and cover for a few minutes.
Omelet serves 2.

My favorite way to eat the omelet is with tortillas, no fork needed 😉 IMG_2403

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