Whole30 Rolled Omelette
Elevate your breakfast game with this stunning Whole30 Rolled Omelette, a vibrant and nutritious dish that’s perfect for a healthy start to your day. Bursting with the fresh flavors of sautéed spinach, sweet red bell pepper, juicy cherry tomatoes, and aromatic onion, these rolled omelettes offer a delightful twist on traditional breakfast fare. The creamy combination of eggs and coconut milk ensures a fluffy texture, while olive oil lends richness and a perfect golden hue. This gluten-free and dairy-free recipe not only aligns with Whole30 guidelines but also comes together in just 25 minutes. Ideal for two servings, these rolled omelettes are topped with freshly chopped parsley and are as visually stunning as they are delicious. Perfect for a weekend brunch or an elegant Whole30-friendly meal, this recipe is sure to impress your taste buds and elevate your plate!
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cup coconut milk
- 2 tablespoons olive oil
- 2 cups spinach
- 1 medium red bell pepper
- 0.5 small onion
- 0.5 cup cherry tomatoes
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Crack the eggs into a bowl and whisk together with the coconut milk, salt, and black pepper until well combined. Set aside.
Finely chop the onion and red bell pepper. Slice the cherry tomatoes in half. Roughly chop the spinach and parsley.
Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add the onion and bell pepper, sauté for about 3-4 minutes until soft.
Add the cherry tomatoes and spinach to the pan, and cook for another 2 minutes until the spinach is wilted.
Remove the vegetables from the pan and set aside.
Wipe the pan clean and add the remaining tablespoon of olive oil. Pour in half of the egg mixture, tilting the pan to create an even layer.
Cook over medium-low heat until the edges start to set, but the center is still slightly wet.
Add half of the vegetable mixture onto one end of the omelette. Gently roll the omelette starting from the filled side using a spatula.
Slide the omelette onto a serving plate and repeat the process with the remaining egg and vegetable mixture to make the second omelette.
Garnish each rolled omelette with freshly chopped parsley before serving.
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1687 mg | 73% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 14.3 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 247 mg | 19% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1348 mg | 29% | |
*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.
