Zucchini, Tomato, and Basil Omelet - Slender Kitchen

Zucchini, Tomato, and Basil Omelet

Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content


Last week a reader reached out wanting to know if I had any good omelet recipes up on the website.  Surprisingly, although I have a ton of egg recipes, I haven't shared too many omelets around here.  Although omelets are something I make quite often, I never think to share them because they usually are a last minute, kitchen sink type of recipe for me.  I throw in whatever I have on hand usually while rushing frantically to make a meal in under 10 minutes.  However they are a great healthy option for breakfast, lunch, and dinner.  The eggs provide a blank canvas for almost any combination of veggies, cheese, leftover proteins, and herbs.  Easy, quick, and delicious - my kind of meal.     

For today's recipe, it's definitely pushing it a bit in terms of seasonality, but since I am still finding really great looking tomatoes and zucchini at the farmer's market,  I plan on enjoying them as long as possible.  Winter tomatoes just aren't the same so I like to savor as many tomatoes as possible this time of year.  From there, it's just a simple mix of zucchini and basil.  Defintiely feel free to add lots of delicious cheese, sliced avocado, or sausage (a personal favorite).

Prep Time

Zucchini, Tomato, and Basil Omelet

Prep Time: 
Cook Time: 
Total Time: 


  • 1/2 tsp. olive oil
  • 1/2 cup zucchini, diced
  • 1/2 cup tomatoes, diced
  • 2 tbsp. basil
  • 2 U eggs
  • 1 U egg white
  • salt and pepper

Nutritional Facts

Serving Size: 
1 omelet
Amount Per Serving
Calories 205
Calories from Fat 110
% Daily Value *
Total Fat 12g
Saturated Fat 3g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 372mg
Sodium 206mg
Total Carbohydrate 6g
Dietary Fiber 2g
Sugars 4g
Protein 19g


  1. Heat the olive oil over medium heat. Add the zucchini and tomatoes and cook until tender. Season with salt and pepper. Stir in the basil. Set aside.
  2. Whisk together the eggs and egg whites. Wipe the pan with a paper towel and spray with cooking spray. Turn the heat up to medium high.
  3. Pour the eggs into the skillet. Season with salt and pepper.Cook until the edges begin to set and then using a spatula, gently lift up the edge of the omelet. Tilt the pan and allow the uncooked eggs to run to the bottom of the pban. Continue this until the egg is fully cooked.
  4. Carefully remove the eggs from the pan and onto a plate. Scoop the vegetables into the center and fold over. If you plan on adding cheese and you would like it to melt. Add the vegetables and cheese to the omelet while in the pan and fold over. Let cook for 30-60 seconds until cheese melts.
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Zucchini, Tomato, and Basil Omelet
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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