A simple to make omelette, using fresh and tasty ingredients for a yummy breakfast.


Saturday mornings in our house usually mean sleeping in, having a lazy breakfast and then relaxing for the majority of the morning.  Maybe doing something, but definitely having a nanna nap in the afternoon (usually while watching some kids movie so we don’t miss out on too much ‘good stuff’!).  Often the kids make pancakes, using Grant’s tried and true recipe (here).  And then either me or the kids and me cleaning up the huge mess they’ve made in the kitchen.  We keep a stash of full-gluten flour in the pantry so when they make pancakes, they’re not using (and wasting) my stuff.  You may ask what does this have to do with omelettes?

Well, quite often, I will spend the time to make an omelette for myself on Saturday mornings.  During the week I’m often in a rush to get to work ( 😥 ) so I’ll just have some granola and yogurt.  Mind you, my granola is awesome (just check them out here, here and here for inspiration!) and now that I’ve found So Delicious coconut yogurt, which comes in a plain, unsweetened variety, it’s as close as I used to be with Greek yogurt back in my dairy days.  But I digress.  

This omelette is really simple to make, but it’s a favorite of mine.  Eggs, spinach and tomato, with a little bit of basil for extra ‘zing’.  You can also add in cheese (vegan if you’re lactose intolerant), mushrooms, red peppers, zucchini for more veggies (see the photo above), and sliced meat or breakfast sausages if you want more protein.  But this recipe is a staple for me.  I’d love to hear what you think!

Veggie omelette

Prep Time 5 minutes
Cook Time 10 minutes
Servings 1


  • 2 eggs
  • 1/2 cup spinach chopped
  • 2 slices tomato
  • 1 tsp basil


  1. Warm a small frying pan on medium heat. If non-stick, spray some oil onto pan.
  2. Crack eggs into the frying pan and stir to combine the yolks and whites.
  3. When mostly cooked through, add the spinach, tomato and basil on top.
  4. Using a spatula, lift up half of the omelette and fold back onto the other half. Allow to cook for another 1-2 mins until fully cooked through.
  5. Slide off the pan onto a plate and enjoy.