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Busted-Up Veggie Omelet

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"This is for those of you who tend to break your omelet every time you attempt to make one. With my busted-up veggie omelet, you can have flavor, texture, and no apprehension about keeping the eggs together! I've made this as nutritious as I can without sacrificing flavor."
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15 m servings 260
Original recipe yields 2 servings (1 large omelet)


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  1. Heat oil in a medium-sized skillet over medium heat.
  2. Whisk egg whites, egg, and milk together in a small bowl. Toss tomato, onion, mushrooms, and spinach together in a separate bowl.
  3. Pour egg mixture into the hot skillet. Cook until firm on the bottom, about 1 minute. Flip the omelet using a spatula; don't be meticulous, it's supposed to be busted up. Immediately add the tomato mixture and sprinkle mozzarella and Parmesan cheeses on top. Let cheeses melt slightly, about 2 minutes.
  4. Push omelet onto a plate using the spatula. Season with salt and pepper.

Nutrition Facts

Per Serving: 260 calories; 20.1 6.4 13.9 108 348 Full nutrition

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