Veggie Omelette with Zucchini & Caramelized Onions

This veggie omelette packs in a ton of flavor and is ready in less than 20 minutes. It’s perfect for brunch or a quick, healthy dinner! 163 calories and 1 Weight Watchers Freestyle SP

Veggie Omelette with Zucchini & Caramelized Onions

This Veggie Omelette is inspired by my youngest son (T). When he was 10 years old, he embarked on a culinary mission. He was determined to make the perfect omelette. Quite honestly, as long as it involved a hiatus from Nerf guns and potty talk, I was thrilled! Once a day, either at breakfast or after school, he pulled out the nonstick skillet, cracked a couple of eggs and set up his mise en place. Yes, mise en place. Hey, if he’s going to make the perfect omelet, he might as well talk the talk!

Actually, the mise en place (prepping and organizing the ingredients) is key when making an omelette because everything moves at a breakneck pace. As I mentioned in my step-by-step photo tutorial, How to: Make an Omelet, the heat should be set at medium-high. You’ll be adding your omelette fillers before you can blink ten times.

There’s no messing around here!

Zucchini, onions and feta cheese aren’t usually T’s first choice of fillers. He’s more of a cheese and salsa kind of guy. But when he was at school one day, I commandeered the nonstick pan and take a shot at my own version.

I was in an onion kind of mood after writing my tutorial on How to: Caramelize Onions, I really couldn’t think of anything but golden, sweet onions. I didn’t go as far as caramelizing the onions for the omelette, but they took on just enough sweetness in a few minutes of sautéing to satisfy to my craving.

If you prefer to dice the zucchini, go for it. The first time I made this omelette, it was lunchtime and I was hungry, so grated zucchini seemed like the way to go because it took about two minutes to tenderize in the pan.

An omelette just never seems complete without a little cheese. When you’re using a cheese with a strong flavor, like feta, you can get away with using just a little. One tablespoon did the trick for this two-person omelette.

This healthy egg dish hit the spot, but I must admit that I still look forward to be treated to one of T’s omelettes whenever he pulls out the skillet.

Other healthy breakfast recipes:

Baked Whole Wheat Peach Pancake {Cookin’ Canuck}
Chipotle Guacamole Eggs Benedict {Cookin’ Canuck}
Low Carb Slow Cooker Breakfast Casserole {All Day I Dream About Food}
Fluffy Paleo Coconut Flour Pancakes {Healthy Nut Nation}

Veggie Omelette with Zucchini & Caramelized Onions

This veggie omelette packs in a ton of flavor and is ready in less than 20 minutes. It's perfect for brunch or a quick, healthy dinner. 163 calories and 1 Weight Watchers Freestyle SP

5 from 2 votes

Print Pin Rate

Course: Breakfast, Entrees

Cuisine: American

Keyword: Gluten Free, Vegetarian

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2 Servings

Calories: 162.8kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

• 3/4 teaspoon olive oil
• 1/3 cup chopped onion
• 1/2 cup grated zucchini
• 3 eggs
• 2 egg whites
• 3 tablespoons water
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 tablespoon crumbled feta cheese
• 2 tablespoons minced flat-leaf parsley

Instructions

• Heat the olive oil in a medium nonstick skillet set over medium heat.
• Add the onion and cook, stirring occasionally, until the onions are starting to brown, about 4 minutes.
• Add the grated zucchini and cook for 2 minutes. Transfer the vegetables to a plate and cover with foil to keep warm.
• In a medium bowl, whisk together the eggs, egg whites and water until combined.
• Wipe out the skillet, coat with cooking spray and increase the heat to medium-high.
• Add the eggs to the skillet and cook until the edges begin to set. Gently lift the edge of the omelet with a spatula and tilt the pan to allow the uncooked egg mixture to run into the bottom of the pan. Continue to do this as the omelet cooks.
• Cook until the center is set. Season with salt and pepper.
• Spoon the vegetable mixture onto half of the omelet and top with the feta cheese.
• With a spatula, loosen the omelet from the pan and fold it in half. Slide it onto a cutting board. Cut the omelet in half and serve, garnishing with parsley.

Notes

Weight Watchers Points: 1 (Freestyle SmartPoints)

Nutrition

Serving: 1Half | Calories: 162.8kcal | Carbohydrates: 4.1g | Protein: 14g | Fat: 9.8g | Saturated Fat: 3.2g | Cholesterol: 282.3mg | Sodium: 356.2mg | Potassium: 273.7mg | Fiber: 0.9g | Sugar: 2g

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This post was first published on September 5, 2014 and updated on August 8, 2019.

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