This vegetable omelette is part of our 3-day menu plan. This menu plan is designed to allow you to make the most out of your food and meal prep. For this particular dish,we are assuming that you already have completed some of our 3-day menu plan prep work.
Here is the prep-work that is relevant for this omelette:
Cut up and cook 1 red pepper, 1 yellow onion, 3, cut up carrots (about 1 cup's worth), and 1 zucchini. Toss with a bit of olive oil, place in a baking safe dish and roast vegetables.
You'll also need to cook some quinoa, and set aside 1/2 cup of cooked quinoa for this omelette
For the omelette, you'll only need 1 cup of these roasted vegetables, but you can use the rest for our other 3-day menu plan recipes or you can simply eat them throughout the week!
  • 4 eggs
  • 1/2 cup of quinoa, cooked
  • 1 cup of roasted vegetables
  • 1 tbsp olive oil
  • 2 tbsp salsa
  • plain, greek yogurt
  • *optional, sliced avocado


First, heat up frying pan with 1 tbsp of olive oil on medium heat. Whisk your eggs and then mix into your eggs the one cup of roasted vegetables. Then, mix in 1/2 cup of quinoa and stir well. Pour into the hot frying pan — flip omelette accordingly (you can cover with a lid, too, if you don’t want to flip it). You can serve with your salsa and some plain, greek yogurt. You can also eat with some avocado on the side.

Serves 2

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