Weight Watchers Breakfast Baked Omelet

I love a good Weight Watchers Breakfast Omelet.  Actually, it is rather surprising for me to say that since I typically don't enjoy eggs.  However, this year I have really begun to appreciate how great they can be when cooked correctly.  This high protein and low carbohydrate breakfast that my friend Andrea from Saving Every Day for Disney, made for me to share here, is a great choice any time of the day really.  Just enough veggies, ham and a bit of cheese make this delicious and easy to make.

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WW Baked Omelet Recipe

Andrea used a combination of eggs and egg whites to cut out some of the cholesterol in this Weight Watchers Breakfast Omelet, but you could easily make this with all whole eggs, or even all egg whites.  I like the mix since it keeps the egg flavor the same, but skips some of the fat and calories.

Baked breakfasts like this are a great idea for when you want something hearty but don't want a ton of cleanup.  I love using a cast iron skillet, but you could even make this in a casserole dish.  Whatever is your preference can work for this baked omelet recipe.

Ingredients

3 large eggs + three egg whites
2 tablespoons plain fat-free Greek yogurt
⅛ teaspoon salt
¼ teaspoon pepper
1 cup chopped broccoli florets
¼ cup finely diced onion
½ cup cooked and cubed ham
¼ cup finely chopped peppers (I used yellow and orange)
2 cups baby spinach leaves
¼ cup freshly grated Parmesan cheese
1 sliced green onion for garnish

Directions: 

Preheat the oven to 400°F

Add the eggs, yogurt, salt, and pepper to a bowl. Using a hand mixer, beat until blended and frothy.

Spray a 10" nonstick skillet with nonstick cooking spray and turn the heat on medium-high.

When the pan is hot, add the broccoli, onions, peppers and ham.

Turn the heat down to medium, and cook the vegetables until they are tender to your liking. I cooked mine for five minutes. Keep in mind that they'll cook a little longer in the oven.

Add the spinach and cook until just wilted.

Sprinkle in the green onions.

Pour the egg mixture into the pan, making sure to get it as even as possible.

Sprinkle the Parmesan cheese over the eggs.

Let cook for approximately one minute on the stove, and then transfer the pan to the oven.

Bake for 10 to 15 minutes or until the eggs are set.

Serve with additional Parmesan cheese and green onions on top.

I love that Andrea works to make things not only easy for you to make for a crowd but also healthier.  Baking this makes it easy to finish off so you can tend to other things, and it also keeps cleanup minimal.  Another note she mentioned, was that with the addition of ham, your salt content goes up.  So, there is only a very small amount of added salt to the recipe.  I too prefer to taste before adding additional salt, and allowing others to salt to their preference.  Since I avoid sodium as much as possible, it works fine for me to use just the bit of salt in the recipe with no additional finishing salts.

How Many WW Points are In This Omelet? 

You can verify your own unique PersonalPoints via the recipe on the WW app HERE. 

• PersonalPoints: 2 - 6
• BLUE: 2
• GREEN: 5
• PURPLE: 2
• SmartPoints: 4
• Points Plus: 3

More Weight Watchers Recipes:

• 25 Weight Watchers Smoothie Recipes
• Weight Watchers Cranberry Banana Bread
• Weight Watchers Breakfast Banana Coconut Muffins
• Weight Watchers Banana Pancakes

Yield: 4

Weight Watchers Breakfast Omelet

Print

Make a simple baked breakfast omelet in no time with this easy Weight Watchers friendly recipe!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 3 large eggs + three egg whites
• 2 tablespoons plain fat-free Greek yogurt
• ⅛ teaspoon salt
• ¼ teaspoon pepper
• 1 cup chopped broccoli florets
• ¼ cup finely diced onion
• ½ cup cooked and cubed ham
• ¼ cup finely chopped peppers (I used yellow and orange)
• 2 cups baby spinach leaves
• ¼ cup freshly grated Parmesan cheese
• 1 sliced green onion for garnish

Instructions

1. Preheat the oven to 400°F
2. Add the eggs, yogurt, salt, and pepper to a bowl. Using a hand mixer, beat until blended and frothy.
3. Spray a 10" nonstick skillet with nonstick cooking spray and turn the heat on medium-high.
4. When the pan is hot, add the broccoli, onions, peppers and ham.
5. Turn the heat down to medium, and cook the vegetables until they are tender to your liking. I cooked mine for five minutes. Keep in mind that they'll cook a little longer in the oven.
6. Add the spinach and cook until just wilted.
7. Sprinkle the green onions into the egg mixture.
8. Pour the egg mixture into the pan, making sure to get it as even as possible.
9. Sprinkle the Parmesan cheese over the eggs.
10. Let cook for approximately one minute on the stove, and then transfer the pan to the oven.
11. Bake for 10 to 15 minutes or until the eggs set.
12. Serve with additional Parmesan cheese and green onions on top.

Notes

Verify your own PersonalPoints via the recipe in the WW app HERE.

• PersonalPoints: 2 - 6
• BLUE: 2
• GREEN: 5
• PURPLE: 2
• SmartPoints: 4
• Points Plus: 3