Health Nut Omelette Recipe

Prep vegetables

Wash baby spinach and cherry tomatoes. Halve the cherry tomatoes, finely dice the red bell pepper, thinly slice the scallions, and chop the parsley. Set aside.

In a nonstick skillet over medium heat, add 1/2 tablespoon olive oil. When shimmering, add the red bell pepper and sauté for 2 minutes until slightly softened. Add the scallions and cook 30 seconds more.

Add the baby spinach to the skillet and cook, stirring, until wilted (about 1 minute). Remove the vegetables to a small plate and keep warm.

Whisk eggs

In a medium bowl whisk together 3 whole eggs, 1 egg white (if using), and 2 tablespoons milk until combined and slightly frothy. Season with 1/8 teaspoon salt and a pinch of black pepper.

Heat the same skillet over low-medium heat and add the remaining 1/2 tablespoon olive oil, swirling to coat. Pour the egg mixture into the pan, tilting to form an even layer. Let cook undisturbed until the edges begin to set (about 1–2 minutes).

Gently lift the edges with a spatula and tilt the pan to let uncooked egg flow underneath. Continue until the top is still slightly moist but mostly set (about 1 minute).

Sprinkle the cooked vegetables evenly over one half of the omelette. Crumble the reduced-fat feta on top of the vegetables.

Sprinkle the chopped walnuts and chia seeds (if using) over the vegetables and feta. These add crunch and healthy fats—press them lightly into the filling so they stay when folded.

Season the exposed egg surface with the remaining 1/8 teaspoon salt, 1/8 teaspoon black pepper, and smoked paprika if using.

Using the spatula, carefully fold the empty half of the omelette over the filled half. Cook for another 30–45 seconds to warm the filling through (do not overcook).

Slide the omelette onto a plate. Garnish with chopped parsley and a light drizzle (about 1/2 teaspoon) of extra-virgin olive oil if desired. Serve immediately.