Total Time
Prep 7 mins
Cook 25 mins

When I made this, the original title of the recipe was Eat Your Greens Omelette. I gave one serving to my taste tester and he took one look at it and said “This is a green egg!” This is how it got its official name. There is some work involved but it is worth it in the end. For sautéing the vegetables I used olive oil, but you can use any kind of oil you like.

Ingredients Nutrition


  1. Sauté the shallots and spinach for about 5 minutes. Set aside in a small bowl and then sauté the green pepper and broccoli for 5 minutes. (I did it this way, because it was easier than doing one at a time.).
  2. In a small break 3 eggs and mix very well with a fork. Melt the butter or margarine in a frying pan, on medium high heat and then add the eggs.
  3. Very quickly add two tbsp spinach, some pine nuts (the amount is up to you depending on how much you or your loved ones like pine nuts), 2 tsp shallot, two tbsp green pepper, 2 tbsp broccoli. Sprinkle Gouda cheese over the egg and vegetables, and let set for about 3-4 minutes.
  4. Flip over half the omelette and continue to cook for another 2 minutes. Repeat two more times.
  5. Serve warm.
Most Helpful

I LOVED this omelette! The pine nuts gave it the most wonderful crunch to this dish. I made just one serving of this using three eggs. Very good recipe I plan on making much more!

anme February 23, 2008

I sauteed the shallots in 1 tablespoon butter. Used a red bell pepper which I favor and gave a pretty look. Made 1/2 the recipe making 1 large omelet. The pine nuts would be good toasted first to release the oils and for extra flavor. I did season with a seasoned salt mixture. Which it did need. Thanks for the good eats!

Rita~ February 23, 2008

4 stars. I love the amount of (green) veggies in this omelette, especially the broccoli! Since I had a small or extra large frying pan to work with I halved the servings to 1 1/2 eggs at a time, which worked nicely in the small frying pan. I had no trouble at all folding and flipping this omelette which was great. The gouda and shallots added good flavour. Reviewed for RSC #11.

LUv 2 BaKE February 23, 2008