Veggie Omelet
Recipe Type: Breakfast
Dietary Info: Dairy Free, Gluten Free, Grain Free, Paleo, Elimination Diet, Vegan, Vegetarian, Whole 30
Servings: 1
Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes
*Time Includes Chopping
Ingredients:
2 Eggs
1 TBSP High Heat Oil (Coconut Oil or Avocado Oil)
Veggies: ½ Onion, ½ Bell Pepper, ½ Tomato, 1 Handful Spinach
Toppings: Salsa
Spices: Salt, Pepper, Garlic, Onion
How To:
Place a large pan on the stovetop over low to medium heat and add a high heat oil (coconut or avocado oil.)
Cut up onion, pepper, and tomato to desired size.
Add onion, pepper, and tomato onto the pan and saute with spatula for a few minutes or until onions begin to golden.
In the meantime, crack 2 eggs into a bowl and whisk.
As the veggies are finishing, add spinach with a dash of water and cover the pan with a lid for about one minute (or continue to saute until wilted)
Once finished, remove from the pan and add more oil.
Pour eggs onto the pan. Evenly sprinkle the spices of choice and veggies over the eggs. Allow to cook until forming a solid shape. Pick up and tilt the pan to allow any runny part of the eggs to drip to the side of the pan and cook.
When fully cooked through (no more runny liquid in the eggs), fold eggs in half with a spatula to create the omelet.
Remove from pan and transfer to plate. Top with salsa and enjoy!
Variations:
Omelet with fresh tomato, onion, and avocado seasoned with salt and pepper
Omelet with tomatoes, onion, and basil seasoned with salt and pepper
Omelet with spinach, onion, and mushrooms seasoned with salt, pepper, garlic, and onion
Omelet with onion, tomato, kale, and pesto
Omelet with onion, spinach, and nutritional yeast
Omelet with onions, mushrooms, fig spread, and fresh sauteed herbs (basil, oregano, rosemary, thyme, and sage)
I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)
