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Good-for-Your-Gut Veggie Omelettes

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Breakfast
Cuisine: Breakfast
Servings: 2
Author: Andrea Hardy


  • 1 Tbsp olive or avocado oil separated
  • 4 mushrooms sliced
  • ½ cup fresh tomatoes diced
  • 1 cup fresh spinach
  • Salt & pepper to taste
  • 4 Burnbrae Farms Naturegg Omega Plus eggs
  • ¼ cup goat cheese
  • Green onion sliced (optional)


  • In a small to medium skillet, heat 2 tsp of the oil to medium heat. Add mushrooms, sautéing for 5-7 minutes. After mushrooms start to brown, add in tomatoes and spinach and sauté until spinach is wilted. Add salt & pepper to taste.
  • Transfer vegetable mixture to a small bowl and set aside.
  • In a separate bowl, whisk the eggs.
  • In the same pan, add the remaining oil & heat. Once oil is hot, add the whisked eggs.
  • Carefully push the cooked portions of eggs toward the centre of the pan, allowing the uncooked egg to go underneath.
  • When eggs have set, spoon the vegetable mixture onto one side of the omelette and top with goat cheese.
  • Fold omelette in half, allowing the goat cheese to melt.
  • Cut in half and serve, topped with green onions (or salsa if you prefer!)