Whole30 Savory Omelette with Creamy Herb Sauce
Elevate your breakfast game with this Whole30 Savory Omelette with Creamy Herb Sauce—a wholesome, satisfying dish perfect for clean eating enthusiasts. Packed with vibrant veggies like red bell peppers, spinach, and green onions, this fluffy omelette is cooked with ghee for rich, buttery flavor. The pièce de résistance is the creamy herb sauce made with full-fat coconut milk, fresh parsley, dill, and a splash of lemon juice, adding a refreshing and indulgent touch. Ready in just 25 minutes, this nutrient-packed recipe is ideal for busy mornings or a healthy brunch spread. Whether drizzled on top or served on the side, the herb sauce ties the whole dish together beautifully, making it both Whole30-compliant and utterly delicious.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons water
- 2 tablespoons ghee
- 0.5 red bell pepper
- 1 cup spinach
- 2 stalks green onions
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup coconut milk (full fat)
- 2 tablespoons fresh parsley
- 1 tablespoon fresh dill
- 1 teaspoon lemon juice
Instructions
Dice the red bell pepper and slice the green onions thinly. Set aside.
In a bowl, whisk together the eggs, water, salt, and black pepper until well combined and slightly frothy.
Heat 1 tablespoon of ghee in a non-stick skillet over medium heat. Add the diced red bell pepper and sauté for about 3 minutes until softened.
Add the spinach and sliced green onions to the skillet and cook for another 1-2 minutes until the spinach is wilted. Remove the mixture and set aside.
In the same skillet, add the remaining tablespoon of ghee. Pour in the whisked eggs and allow them to cook without stirring for about 30 seconds.
Once the edges start to set, gently push the cooked portions from the edges toward the center, allowing the uncooked eggs to flow to the edges.
When the eggs are nearly set, spread the sautéed vegetables over one half of the omelette.
Use a spatula to gently fold the other side of the omelette over the filling. Cook for another 1-2 minutes, then slide the omelette onto a serving platter.
For the creamy herb sauce, combine the coconut milk, chopped parsley, dill, and lemon juice in a small bowl. Stir until smooth and homogeneous.
Drizzle the creamy herb sauce over the omelette before serving or serve it on the side as preferred.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 435 mg | 19% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.1 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 130 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 609 mg | 13% | |
*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.
