Lunch Omelette

A vegetable-packed omelette at approximately 230 calories. Shiitake mushrooms, sugar snap peas, and goat cheese fold into silky eggs.

This Lunch Omelette is built for a heartier midday meal, packed with shiitake mushrooms, sugar snap peas, and sun-dried tomatoes, finished with a touch of goat cheese. It is a genuinely satisfying, colorful plate at around 230 calories and 6 WW Classic Points per serving.

Recipe Info

Serves: 4  |  Prep Time: 10 minutes  |  Cook Time: 15 minutes  |  Calories per serving: ~230

Nutrition per Serving (Estimated)

Protein: 12g  |  Fat: 16g  |  Carbohydrates: 6g  |  Fiber: 2g

WW Classic Points: Approximately 6 points per serving (in line with the original recipe, with a lighter hand on the oil, cream, and butter). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.

Ingredients

• 1 tablespoon olive oil
• 6 shiitake mushrooms, thinly sliced
• 4 spring onions, thinly sliced
• 12 sugar snap peas, trimmed and blanched
• 2 sun-dried tomato halves in oil, drained and diced
• 6 eggs
• 1 tablespoon milk
• 1 tablespoon finely chopped fresh dill (or 1 teaspoon dried)
• 30g / 1oz herbed goat’s cheese
• 1 teaspoon butter
• Salt and freshly ground black pepper, to taste

Instructions

1. Saute the vegetables. Heat the oil in a non-stick frying pan or omelette pan over medium heat. Saute the mushrooms and spring onions for 2 minutes.
2. Add the rest. Add the sugar snap peas and sun-dried tomatoes and cook for another 3 minutes, keeping the peas crunchy.
3. Add the eggs. Whisk the eggs with the milk and dill. Pour carefully over the vegetables and cook until nearly set.
4. Finish and fold. Dot the center of the omelette with the goat cheese and butter, then fold over the sides. Season with salt and pepper.

Serving Suggestions

• Serve with a slice of whole-grain bread
• Pair with a light side salad dressed with a lemon vinaigrette
• Add extra sliced spring onion on top for freshness
• Great for a light lunch alongside a bowl of soup
• A few extra sun-dried tomatoes on the side add color

Tips and Variations

• Keeping the cook time on the sugar snap peas short preserves their crunch and bright color
• Cremini mushrooms can substitute for shiitake if needed, though the flavor will be milder
• Feta or a mild goat cheese log can be used in place of herbed goat cheese
• Patting the sun-dried tomatoes dry before dicing prevents excess oil in the pan
• This omelette also works well cut into wedges and served cold as a picnic dish

Why This Recipe Works

Sauteing the mushrooms and vegetables before the eggs go in builds real depth of flavor, while keeping the sugar snap peas briefly cooked preserves their crunch against the soft eggs. Dotting the goat cheese into the center just before folding means it melts slightly without disappearing entirely into the dish.

Storage and Reheating

Best enjoyed fresh, though this omelette holds up reasonably well served cold. Store in an airtight container in the refrigerator for up to 1 day.

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Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.

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