Whole30 Veggie Omelette
Kickstart your morning with this nourishing and delicious Whole30 Veggie Omelette, a perfect choice for a healthy, protein-packed breakfast or brunch! Made with fluffy eggs whisked with creamy coconut milk and stuffed with a vibrant medley of sautéed vegetables—including red bell pepper, zucchini, red onion, and spinach—this dish is both nutrient-dense and full of flavor. Cooked to perfection in olive oil, it’s seasoned simply with salt, black pepper, and a sprinkle of fresh parsley, letting the natural brightness of the veggies shine through. Ready in just 20 minutes, this gluten-free, dairy-free, and Whole30-compliant recipe is ideal for a wholesome weekday meal or a relaxed weekend treat. Serve it as is, or pair with avocado slices for an extra boost of healthy fats!
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Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons coconut milk
- 1 tablespoon olive oil
- 0.5 cup (diced) red bell pepper
- 0.5 cup (diced) zucchini
- 0.25 cup (diced) red onion
- 1 cup spinach
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon (chopped, optional for garnish) fresh parsley
Instructions
Crack the eggs into a mixing bowl and whisk together with the coconut milk, salt, and black pepper until well combined. Set aside.
Heat a non-stick skillet over medium heat and add the olive oil.
Once the oil is hot, add the diced red bell pepper, zucchini, and red onion. Sauté for about 3-4 minutes, stirring occasionally, until the vegetables are tender.
Add the spinach to the skillet and cook for 1-2 minutes, until wilted. Remove the vegetables from the skillet and set aside.
Lower the heat to medium-low and pour the egg mixture into the skillet, tilting the pan to spread it evenly.
Cook the eggs for 2-3 minutes, or until the edges start to set but the center is still slightly runny. Use a spatula to gently lift the edges to allow any uncooked egg to flow underneath.
Once the eggs are mostly set, 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 ensure the eggs are fully set.
Slide the omelette onto a plate and garnish with freshly chopped parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1650 mg | 72% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 12.5 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 136 mg | 10% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 787 mg | 17% | |
*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.
