You’ll love this simple and nutritious pizza omelette recipe that tastes amazing every time. It’s packed with real food nutrients, so easy to cook in a skillet and ready in 15 minutes. It’s one of those foods that you can serve as either breakfast-for-lunch or lunch-for-breakfast … know what I mean?!
Delicious, healthy and easy omelette
Guys … I love this pizza omelette and here’s what makes it special:
Loaded with fresh mushrooms and spinach to keep hunger away
This pizza omelette tastes amazing and it’s packed with quality nutrients
Perfect for breakfast or lunch, or grab-and-go snack
Ready in 15 min, from raw eggs to ready to eat
Loaded with quality protein and quality fats
Keeps hunger away for hours
Perfect for Whole30, Keto and Low-Carb ways of eating
Can be stored in the fridge for next day
Can be easily packed for a school lunch or for a picnic
Ingredients for this pizza omelette
In a nutshell, here’s what you’ll be using to cook this omelette:
- Bell Pepper
- Kalamata Olives
- Baby Spinach
- Salt and Pepper
- Butter (for cooking)
This pizza omelette can be upgraded!
- Cherry Tomatoes – add a few sliced cherry tomatoes on the side to balance those eggs.
- Hot Peppers – chili or jalapeño makes for a hot addition to this delicious omelette.
- Lettuce – for extra nutrients, serve it with a side of fresh lettuce drizzled with EVOO.
- Spices – sprinkle fresh basil on top just before the eggs are ready.
- Pickled vegetables – picked cucumbers, tomatoes or even sauerkraut pair perfectly with this dish.
- Walnuts or Pecans – use a handful of walnuts or pecans, as a crunchy side that comes packed with vitamins and minerals.
- Sourdough Bread – this omelette is perfect when served with a slice of healthy bread (add butter for an extra special taste).
- Tomato Sauce – make your own tomato sauce with fresh basil, celery, salt and a bit of EVOO.
What’s your favorite recipe for omelette? Would you give this one a go? Let’s chat in the comments.
Colorful Pizza Omelette with Mushrooms and Spinach
- 6-7 medium eggs
- 3 white mushrooms (slices)
- 5 cm leeks (chopped)
- 1/3 bell pepper or kapia pepper
- 7-8 kalamata olives (whole)
- handful of baby spinach
- 2 tsp butter (for cooking)
- black pepper (freshly ground, to taste)
- 1 small tsp Himalayan salt
- Break the eggs into a bowl, season with salt and pepper.
- Using a fork, beat the eggs for 30-60 seconds, until your obtain the correct texture.
- In the same bowl, add sliced mushrooms, chopped leeks, bell pepper and olives.
- Using a fork, mix everything until combined with the beaten eggs.
- Preheat the cast iron skillet and throw in the butter. Keep the heat to medium temp since we don’t want to burn the butter or the eggs.
- Once the butter is almost melted, slowly pour the eggs mixture into the skillet.
- Cook gently on medium heat until the eggs are almost done. Use a thin spatula, go under the eggs to prevent sticking to the pan.
- When the eggs are almost cooked (solid), add baby spinach leaves on top and cook for 1 more minute.
- Remove the skillet from heat and set aside to cool down for 1-2 minutes.
- Next, transfer to a plate and decorate cut into desired portions. Enjoy without guilt!