Why spend your weekend mornings with the same cafeteria brunch over and over again when you can impress your friends with homemade veggie-stuffed omelettes?

These simple ingredients are probably lying around in your dorm, and they wouldn’t cost too much to buy at a local grocery store. Whether you’re a breakfast fanatic or a beginner chef, this recipe covers your taste AND health needs… because we know you didn’t choose broccoli over french fries last night.

Veggie-Stuffed Herb Omelette

  • Prep Time:15 minutes
  • Cook Time:15 minutes
  • Total Time:30 minutes
  • Servings:3 omelettes
  • Easy


  • 9 eggs
  • 1 1/2 cup spinach
  • 3 mushrooms
  • 1/2 tomato
  • 2 tablespoon butter
  • Salt
  • Basil
  • Thyme
  • Olive oil
Photo by Kim Pham
  • Step 1

    Heat a drizzle of olive oil in a small pan over medium heat. Add spinach and stir.

    Photo by Kim Pham
  • Step 2

    Cut mushrooms into thin slices and add to spinach. Continue to sautée.

    Photo by Kim Pham
  • Step 3

    Chop tomato into small cubes while occasionally stirring ingredients in the pan. Add tomatoes when spinach and mushrooms are cooked. Continue to stir.

    Photo by Kim Pham
  • Step 4

    Crack three eggs into a small bowl. Add a pinch of salt, thyme, and basil and stir with fork.

    Photo by Kim Pham
  • Step 5

    Coat another pan with a thin layer of melted butter. Pour egg mix into pan, consistently rotating the egg mixture to the outside of the pan for about 2-3 minutes, or until nearly cooked through in the center.

    Photo by Kim Pham
  • Step 6

    Take a third of the sautéed veggies and lay it on one half of the omelette.

    Photo by Kim Pham
  • Step 7

    Fold empty side over the veggies with a spatula and pat down to brown the bottom. Flip omelette to the other side and remove from heat when desired brown color is reached. Move omelette to a plate. Add extra sides or enjoy alone!

    Photo by Kim Pham