Whole30 Omelette Rice
Elevate your breakfast or dinner game with this vibrant and wholesome Whole30 Omelette Rice recipe! A nutritious twist on the classic dish, this version swaps traditional rice for cauliflower rice, keeping it grain-free, paleo-friendly, and Whole30-compliant. Packed with tender chicken breast, sautéed vegetables, and the savory goodness of coconut aminos, this dish offers a satisfying balance of flavors and textures. Fluffy omelettes hug the rich, savory filling, creating a hearty meal that's perfect for meal prep or a quick weekday dinner. Finished with a sprinkle of fresh green onions, this recipe is a colorful, protein-packed delight that will quickly become your go-to for healthy comfort food.
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Recipe Information
Ingredients
- 4 large eggs
- 2 cups cauliflower rice
- 3 tablespoons coconut aminos
- 1 cup chicken breast
- 1 small green bell pepper
- 1 small carrot
- 0.5 medium onion
- 2 cloves garlic
- 3 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 stalks green onions
Instructions
Dice the chicken breast, small green bell pepper, small carrot, and half a medium onion into small, uniform pieces.
Mince the garlic cloves.
Slice the green onions into thin rounds, separating the white and green parts.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced chicken to the skillet and cook until it's no longer pink in the center, about 5-7 minutes.
Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil, then add the minced garlic, diced green bell pepper, diced carrot, and diced onion. Sauté for about 5 minutes until the vegetables are softened.
Add the cauliflower rice to the vegetables in the skillet, stir well, and add the cooked chicken back to the skillet.
Pour the 3 tablespoons of coconut aminos over the mixture, season with salt and black pepper, and cook for another 5-7 minutes until the cauliflower rice is tender. Remove from skillet and set aside.
In a bowl, beat the 4 large eggs until fully combined.
Wipe the skillet clean, place it back over medium heat, and add a touch more olive oil if necessary.
Pour half of the beaten eggs into the skillet, tilting the pan to spread it out evenly.
Cook for 2-3 minutes or until the edges of the egg have set and the bottom is lightly golden but the top is still slightly runny.
Place half of the cauliflower rice and vegetable mixture on one half of the omelette. Fold the other side over to cover the filling.
Slide the omelette onto a plate and repeat with the remaining eggs and filling.
Garnish with the sliced green part of the green onions and serve immediately.
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 860 mg | 287% | |
| Sodium | 2833 mg | 123% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 22.9 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 256 mg | 20% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1613 mg | 34% | |
*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.
