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20May, 23
Clean Food Love
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Veggie Stuffed Omelet🍅🌱

It’s estimated that 90% of us don’t get enough vegetables every day?

90%! Pretty shocking, right?

According to the USDA, most of us need between 2 and 4 cups a day.
But the truth is, most people don’t sit down to eat a big bowl of veggies every day.

Veggies usually end up as an afterthought in a side dish.
This is why sneaking veggies into your meals (including BREAKFAST) is such a great idea!

It’s an easy way to get more of them into your diet.
I know this tip might fall into the category “I know this but I don’t do it very often.”

Consider this your reminder that it’s time to START! 🙂
I have some ideas to get you going.

6 Easy Ways to Add Veggies to Your Breakfast

1. Stir spinach, kale, peas, zucchini, onions, asparagus, mushrooms, broccoli, peppers or any other green into your eggs – think: veggie omelets like this one, scrambles, or baked vegetable quiche/casserole.

2. Shred zucchini or carrots into overnight oats or chia pudding – or stir them into your oats while they cook (surprisingly yum!)

3. Make a big batch of veggie hash (basically sauté a bunch of veggies together) ahead of time, and when it’s time to eat, heat it up and add a poached egg on top.

4. Add frozen cauliflower, frozen beets, frozen kale, or frozen spinach to your smoothies.

5. Top your avocado toast with freshly snipped herbs & micro greens (yes, fresh herbs & micro greens count!).

6. Make a grain bowl with leftover quinoa or rice and stir in some spinach and feta/goat cheese while you heat it up.

This will keep you feeling full for hours!

🌱Your assignment: Sneak some extra veggies into your breakfast a couple of days this week.

💡You don’t have to overhaul your entire lifestyle to feel healthier and more energized fast.

🛒It really IS about making small changes over time that you can actually live with!

📉We’re all about creating REAL sustainable transformation and change.

1 serving


  • 2 large eggs, beaten

  • 1/2 tsp dry mustard powder

  • 2 tsps. olive oil or avocado oil

  • 2 green onions, sliced

  • 1 fresh clove garlic, sliced

  • 1 small zucchini, cut into small pieces

  • 1/4 cup frozen peas, thawed

  • a handful fresh spinach or kale, chopped

  • sea salt and ground black pepper, to taste

  • a handful cherry tomatoes, halved

  • Optional: fresh herbs or microgreens to garnish


Beat your eggs together with the mustard powder in a bowl with a small pinch of sea salt.

Set aside.

Heat your oil in a small non-stick skillet over medium heat.

Sauté the green onion, garlic, zucchini, and peas, for 3-5 minutes, or until just tender crisp.

Stir in the spinach or kale and cook for a minute longer, just until wilted.

Season lightly with sea salt and pepper, then set veggies aside on a plate.

In the same preheated skillet, add your beaten eggs and allow to cook undisturbed, over medium heat, for 2-3 minutes.

Once the omelet is golden on the bottom, flip and cook for a minute more.
Stuff your omelet with the cooked veggies and slide onto a serving plate.

Serve alongside halved cherry tomatoes and any fresh herbs, sprouts, or microgreens you might have on hand.

Enjoy while hot!

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