Whole30 Vegetable Omelette
Start your day off right with this healthy and satisfying Whole30 Vegetable Omelette, packed with vibrant veggies and free from any added sugars or dairy. This nutritious recipe features a trio of colorful vegetables—red bell pepper, zucchini, and red onion—sautéed with fresh spinach and garlic for a burst of flavor in every bite. Made with just eggs, water, olive oil, and minimal seasoning, this omelette is easy to whip up in just 20 minutes, making it perfect for busy mornings or a quick lunch. The non-stick skillet ensures perfectly cooked eggs that fold effortlessly over the savory vegetable filling. Whether you're following a Whole30 lifestyle or simply looking for a hearty, gluten-free, and dairy-free breakfast, this protein-packed omelette is a delicious and wholesome choice. Enjoy it freshly made for a meal that will keep you energized and satisfied!
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Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons water
- 1 tablespoon olive oil
- 0.5 cup red bell pepper
- 0.5 cup zucchini
- 0.25 cup red onion
- 1 cup spinach
- 1 clove garlic
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Crack the eggs into a medium mixing bowl, add the water, and whisk together until well combined. Season with a pinch of salt and black pepper.
Prep the vegetables: dice the red bell pepper, zucchini, and red onion. Mince the garlic.
Preheat a non-stick skillet over medium heat and add the olive oil.
Add the diced red bell pepper, zucchini, and red onion to the skillet. Sauté for 3-4 minutes until the vegetables begin to soften.
Add the spinach and minced garlic to the skillet. Sauté for an additional 1-2 minutes until the spinach is wilted and the garlic is fragrant. Remove the veggies from the skillet and set aside.
Reduce the heat to medium-low. Pour the whisked eggs into the skillet, ensuring an even layer.
Cook the eggs undisturbed for 2-3 minutes, or until the bottom is set but the top is still slightly runny.
Add the sautéed vegetables to one side of the omelette.
Carefully fold the other side of the omelette over the vegetables using a spatula.
Cook for an additional 1-2 minutes to warm through and ensure the eggs are fully set.
Slide the omelette onto a plate and serve immediately.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1644 mg | 72% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 10.4 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 136 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 740 mg | 16% | |
*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.
