Paleo Vegetable Omelette
Elevate your breakfast routine with this Paleo Vegetable Omelette, a healthy, flavorful option perfect for those embracing clean eating or following a paleo lifestyle. Packed with nutrient-rich ingredients like vibrant red bell peppers, earthy zucchini, tender baby spinach, and aromatic garlic, this omelette is both delicious and satisfying. The use of unsweetened, full-fat coconut milk adds a creamy, dairy-free twist, complemented by the natural richness of three fluffy eggs. Sautéed veggies provide a perfect balance of texture and color, while a sprinkle of sea salt and black pepper rounds out the flavor. This quick and easy recipe is ready in just 20 minutes, making it the ideal choice for a wholesome breakfast or brunch. Garnished with fresh parsley, this one-serving dish is not only paleo-friendly but also gluten-free and dairy-free, ensuring it meets a variety of dietary needs. Transform your omelette game with this nutritious and delicious twist!
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Recipe Information
Ingredients
- 3 pieces large eggs
- 2 tablespoons coconut milk (unsweetened, full-fat)
- 1 tablespoon olive oil
- 0.5 unit (chopped) red bell pepper
- 0.5 unit (sliced into thin half-moons) zucchini
- 0.25 unit (thinly sliced) red onion
- 1 cup baby spinach
- 1 clove (minced) garlic
- 0.25 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 tablespoon (chopped) fresh parsley (optional, for garnish)
Instructions
Crack the eggs into a bowl and add the coconut milk. Whisk together until fully combined and fluffy.
Heat the olive oil in a non-stick skillet over medium heat.
Add the chopped red bell pepper, sliced zucchini, and red onion to the skillet. Sauté for 3-4 minutes, stirring occasionally, until slightly softened.
Add the minced garlic and baby spinach to the skillet. Cook for another 1-2 minutes until the spinach is wilted and the garlic is fragrant. Season lightly with a pinch of sea salt and black pepper.
Transfer the cooked vegetables to a plate and set aside.
Pour the whisked eggs into the skillet, ensuring the egg mixture spreads evenly across the pan. Let it cook for 1-2 minutes, or until the edges begin to set.
Evenly distribute the cooked vegetables over one half of the egg mixture.
Carefully fold the other half of the omelette over the vegetables using a spatula. Continue cooking for 1-2 minutes until the eggs are fully set and the omelette is heated through.
Slide the omelette onto a plate and garnish with freshly chopped parsley if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1755 mg | 76% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 11.5 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 153 mg | 12% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 701 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
