Whole30 Loaded Omelet
Fuel your day the Whole30 way with this vibrant and nutrient-packed Whole30 Loaded Omelet! Bursting with the freshness of diced red bell peppers, sautéed spinach, and cherry tomatoes, this gluten-free and dairy-free recipe is as healthy as it is delicious. Fluffy eggs whisked with creamy coconut milk create the perfect base, while the savory aroma of garlic and red onion elevates each bite. Finished with creamy avocado slices and a sprinkle of fresh chives, this omelet is a satisfying solo meal that’s ready in just 25 minutes. Perfect for breakfast or brunch, this recipe is a true celebration of wholesome ingredients and bold flavors, all while being compliant with Whole30 guidelines. Your mornings have never felt this hearty—or looked this colorful!
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Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons coconut milk
- 1 tablespoon olive oil
- 0.5 medium, diced red bell pepper
- 1 cup, fresh spinach
- 0.25 medium, diced red onion
- 0.5 medium, sliced avocado
- 0.5 cup, halved cherry tomatoes
- 1 clove, minced garlic
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon, finely chopped chives
Instructions
In a medium mixing bowl, whisk together the eggs and coconut milk until the mixture is well blended and slightly frothy.
Add the salt and black pepper to the egg mixture and whisk again to incorporate the seasoning evenly.
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced red onion and garlic to the skillet. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
Add the diced red bell pepper to the skillet and cook for an additional 2 minutes.
Stir in the fresh spinach and sauté for another minute, or until the spinach begins to wilt.
Pour the egg mixture over the sautéed vegetables, ensuring the egg covers the entire base of the skillet. Allow it to cook undisturbed for about 4-5 minutes, or until the edges start to set.
Carefully use a spatula to lift the edges of the omelet, allowing any uncooked egg to flow to the bottom of the skillet.
Once the omelet is mostly set with a slightly runny top, arrange the halved cherry tomatoes and sliced avocado over one half of the omelet.
Gently fold the omelet in half over the filling and let it cook for an additional minute to ensure the eggs are completely set.
Slide the omelet onto a plate and garnish with finely chopped chives.
Serve immediately while warm and enjoy your Whole30 Loaded Omelet!
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 8.8 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 143 mg | 11% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1121 mg | 24% | |
*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.
