Paleo Veggie Omelet
Start your day with a wholesome and nutrient-packed Paleo Veggie Omelet, a vibrant breakfast recipe that's perfect for clean eating enthusiasts and paleo lifestyle followers. This quick, 20-minute recipe combines fluffy eggs whisked with creamy unsweetened almond milk for a light and satisfying base, while sautéed baby spinach, juicy cherry tomatoes, bright red bell peppers, and fragrant garlic elevate the flavor and create a colorful, veggie-packed masterpiece. Cooked in heart-healthy olive oil and seasoned simply with salt and black pepper, this protein-rich omelet is both dairy-free and gluten-free, making it a perfect choice for anyone seeking a nourishing start to their day. Pair it with a fresh side salad or avocado slices, and enjoy a wholesome breakfast that highlights the best of clean eating and paleo-friendly ingredients!
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Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons unsweetened almond milk
- 1 tablespoon olive oil
- 1 cup baby spinach
- 6 pieces cherry tomatoes
- 0.5 medium red bell pepper
- 0.25 medium yellow onion
- 1 clove garlic
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Crack the eggs into a medium-sized bowl. Add the unsweetened almond milk, salt, and black pepper. Whisk well until the mixture is smooth and slightly frothy.
Wash and prep the vegetables: halve the cherry tomatoes, finely dice the red bell pepper and onion, mince the garlic, and rinse the baby spinach.
Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the diced onion and red bell pepper. Cook for 2-3 minutes, stirring occasionally, until softened.
Add the garlic and cherry tomatoes to the skillet. Cook for an additional 1-2 minutes, stirring frequently, until the tomatoes start to soften.
Add the baby spinach to the skillet and cook until wilted, about 1 minute. Transfer the sautéed vegetables to a plate and set aside.
Pour the egg mixture into the same skillet. Allow it to cook undisturbed for 1-2 minutes, or until the edges start to set.
Carefully lift the edges of the omelet with a spatula and tilt the skillet to let any uncooked egg flow to the edges. Cook for another 2-3 minutes, until the omelet is mostly set but still slightly moist on top.
Add the sautéed vegetables to one half of the omelet. Using a spatula, gently fold the other half over the vegetables to create a half-moon shape.
Cook for 1 more minute to heat through, then slide the omelet onto a plate. Serve immediately and enjoy!
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 854 mg | 37% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.5 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 195 mg | 15% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 644 mg | 14% | |
*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.
