Tasty Veggie Omelette

Today, I’d like to pass on a breakfast recipe that’s a cinch to make, healthy, and super tasty. This particular breakfast recipe has been a staple of my breakfast for years because it contains plenty of protein and super low in fat. I usually make this recipe twice a week and serve it with a slice of whole wheat toast (No butter), one cup of low fat yogurt, and ½ cup of mixed fruit.

This recipe will serve one person.


  • ½ cup of egg whites;
  • 2 whole eggs (I prefer using free run eggs);
  • 1/4 cup green pepper;
  • 1/4 cup yellow pepper;
  • 1/3 cup sliced onions;
  • 2 to 3 mushrooms. These should be washed and sliced into small chunks;
  • 1 slice of tomato
  • 1 tablespoon of olive oil;
  • 1/4 cup water;
  • 1 tsp of low sodium soy sauce;
  • Pepper to taste;
  • 1 cup of low fat yogurt;
  • 1 slice of whole wheat toast – No butter;
  • ½ cup of mixed fruit


First, heat olive oil in a saucepan over medium heat. Add water, soy sauce, peppers, onion, and mushrooms to the pan. Cover the pan and slightly steam the mixture until the water evaporates (occasionally stirring). Add sliced tomatoes to the mixture after about 3 minutes.

In the meantime, mix egg whites and eggs in a bowl. Once water evaporates from the pan and the vegetables are cooked through, add egg mixture to the pan. Make sure the egg mixture covers the bottom of the pan. Add pepper to taste and cover the pan until the egg becomes fluffy – Usually 5 to 8 minutes.

Serve with toast, yogurt and fruit.

That’s it. Like I said, this is a very easy recipe to make and super tasty so enjoy. You can also get creative with this recipe, you can add steamed asparagus, or other vegetables as you see fit.

Blake Bissaillion

Blake has been weight lifting for about 28 years now. He's 45 years of age and started seriously training when he was 18 years old.

Blake is the founder of Building-Muscle101.com, a successful fitness website that has been around for more than 15 years.