Whole30 Veggie Omelet
Start your day with the vibrant flavors and wholesome ingredients of this Whole30 Veggie Omelet! Packed with sautéed red bell pepper, zucchini, red onion, and nutrient-rich spinach, this easy-to-make dish is both satisfying and nutritious. Fluffy eggs whisked with unsweetened almond milk create the perfect base for the colorful, hearty veggie filling. With a quick prep and cook time of just 20 minutes, this recipe is ideal for busy mornings or a light lunch. Cooked in avocado oil or ghee for healthy fats and optionally garnished with fresh parsley, this omelet is dairy-free, gluten-free, paleo-friendly, and perfectly tailored to fit Whole30 guidelines. Whether you're following a Whole30 plan or simply craving a veggie-packed meal, this recipe delivers both flavor and nourishment in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons unsweetened almond milk
- 0.5 medium, diced red bell pepper
- 0.5 medium, diced zucchini
- 1 cup, loosely packed baby spinach
- 0.25 medium, finely chopped red onion
- 1 tablespoon avocado oil or ghee
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon, chopped fresh parsley (optional, for garnish)
Instructions
Crack the eggs into a medium-sized mixing bowl. Add the unsweetened almond milk, salt, and pepper, and whisk thoroughly until the mixture is light and frothy.
In a non-stick skillet, heat the avocado oil or ghee over medium heat. Swirl the pan to coat the surface evenly.
Add the diced red bell pepper, zucchini, and red onion to the skillet. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are slightly soft but still vibrant.
Add the baby spinach to the vegetable mixture and cook for 30-60 seconds until wilted. Transfer the cooked vegetables to a plate and set aside.
Reduce the heat to medium-low and pour the whisked eggs into the skillet. Let the eggs cook undisturbed for 1-2 minutes, or until the edges start to set.
Using a spatula, gently lift the edges of the omelet and tilt the pan to allow uncooked egg to flow underneath. Continue cooking for another 1-2 minutes until the eggs are mostly set but still slightly creamy on top.
Evenly spoon the cooked vegetable mixture onto one half of the omelet. Carefully fold the other half of the omelet over the filling.
Slide the omelet onto a plate and garnish with fresh parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1780 mg | 77% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 10.8 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 195 mg | 15% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 613 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.
