Veggie Loaded Green Goddess Omelet (Dairy Free)
This green goddess omelet is so delicious and full of nutrients. It tastes like a spring explosion in my mouth. To achieve this amazing taste and beautiful green color I blended two eggs with spinach and a bunch of herbs. Then I stuffed the omelet with other yummy vegetables. I know that some people may prefer to start the day with a doughnut. I also have those days when I want all the sugar in the world, but right now I’m in a phase where I want to have a lot of greens. My body just craves them.
Why should you make this Green Goddess Omelet
It is a great idea to start the day with a serving of vegetables and protein. This combination will satisfy your hunger and the fiber in the vegetables will keep you full for longer.
This green goddess omelet is incredibly nutritious. It contains five vegetables and herbs. All of them are high in vitamins minerals and complex carbohydrates. Peas and eggs are high in protein.
Spinach is an amazing leafy vegetable. It is a good source of iron, manganese, vitamins A, C and K. There are also a lot of antioxidants in spinach. They are great for reducing oxidation and aging in the body.
Eggs are a great source of protein. They contain almost every nutrient you can think of. The variety of vitamins minerals and antioxidants in an egg is impressive. That is why they are perfect for breakfast.
This recipe is low in carbs, vegetarian, hearth healthy, gluten, grain, and dairy free free.
For this recipe we blend the eggs with spinach and herbs. Therefore, you need to have a food processor or a blender. I used a small chopper.
Also, making the omelet would be much easier if you use a good quality non-stick cooking pan with a lid. Finally, you are going to need a heat resistant spatula to help you with flipping the omelet and taking it out of the pan.
Helpful tips about making the Green Goddess Omelet
Use a non-stick pan with a lid to cook the Asian omelet. I used a Green Pan. This blog post is not sponsored, and the link is not affiliated. I just love their pans.
Grease the pan before you add the egg mixture. Make sure that you spread the oil on the bottom and the sides of the pan. You can also use non-tick cooking spray. I used a tablespoon of avocado oil, but you can use an oil that you prefer.
Preheat the pan to medium low temperature before adding the eggs. Once you add them reduce the heat to low and cover with a lid for about a minute.
High heat will cook the eggs too fast. This will burn the omelet on the bottom but the top part it is going to remain runny.
I had some microgreens in the refrigerator, so I decided to top my omelet with them. I also sliced and avocado on the side for some healthy fats. Some soft cheese like feta or goat cheese might be a great topping for this omelet, but I didn’t have any at the moment. As always, you can add toppings that you like. Let me know in the comment section what would you love to eat this omelet with?
Veggie Loaded Green Goddess Omelet
- Food processor, blender
- Nonstick pan with a lid
- 2 large eggs
- 1 cup raw baby spinach
- ¼ cup mixed fresh herbs I had dill, garlic chives and parsley
- 1 medium sized zucchini cut to small cubes
- ¼ cup green peas fresh or frozen
- 3 green onion stalks chopped finely
- salt and pepper to taste
- 2 Tbsp cooking oil divided
- microgreens, herbs, avocado optional
- Start by washing and chopping the vegetables. Trim the ends of the zucchini and cut it to half inch cubes. Cut the green onions to rounds.
- In a non stick pan add a tablespoon of cooking oil and preheat to medium heat.
- Add the chopped zucchini and the peas to the pan. Cook for 3-4 minutes. Stir occasionally. When the veggies appear softer add the green onions, salt and pepper to taste. Transfer the vegetables in a bowl and reduce the heat to low.
- In a food processor or blender break two large eggs, add the spinach, mixed herbs, salt and pepper and blend until smooth.
- Add a tablespoon of oil in the pan and swirl around so it covers the bottom and the sides of the pan.
- Pour the egg mixture in the pan and cover with a lid. Cook for 1-2 minutes or until the eggs are completely set on top.
- Use a spatula to go around the edges of the omelet to release it form the sides of the pan.
- Add the cooked zucchini, peas and green onions on one side of the omelet. Carefully flip the other side of the omelet so it covers the cooked vegetables. Then transfer to a plate.
- Serve the omelet while it is still warm, topped with more fresh herbs and microgreens (or toppings that you prefer).