Paleo Vegetable Omelette

Start your day with this wholesome and satisfying Paleo Vegetable Omelette, a protein-packed breakfast loaded with vibrant, nutrient-rich veggies and dairy-free goodness. Made with fluffy eggs whisked with creamy, full-fat coconut milk, this recipe features a delightful medley of sautéed red bell peppers, zucchini, red onion, and baby spinach. A touch of garlic adds aromatic depth, while sea salt and black pepper bring out every bite’s natural flavor. Cooked to perfection in olive oil and folded into an easy-to-serve omelette, this dish is paleo-friendly, gluten-free, and effortlessly delicious. Ready in just 20 minutes, it's perfect for busy mornings or a quick, healthy meal at any time. Garnish with fresh parsley for a vibrant finishing touch and enjoy this nutrient-dense delight that proves healthy eating can be both simple and scrumptious!

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 1

Ingredients

• 3 pieces large eggs
• 2 tablespoons coconut milk (unsweetened, full-fat)
• 1 tablespoon olive oil
• 0.5 unit (chopped) red bell pepper
• 0.5 unit (sliced into thin half-moons) zucchini
• 0.25 unit (thinly sliced) red onion
• 1 cup baby spinach
• 1 clove (minced) garlic
• 0.25 teaspoon sea salt
• 0.25 teaspoon black pepper
• 1 tablespoon (chopped) fresh parsley (optional, for garnish)

Directions

Step 1

Crack the eggs into a bowl and add the coconut milk. Whisk together until fully combined and fluffy.

Step 2

Heat the olive oil in a non-stick skillet over medium heat.

Step 3

Add the chopped red bell pepper, sliced zucchini, and red onion to the skillet. Sauté for 3-4 minutes, stirring occasionally, until slightly softened.

Step 4

Add the minced garlic and baby spinach to the skillet. Cook for another 1-2 minutes until the spinach is wilted and the garlic is fragrant. Season lightly with a pinch of sea salt and black pepper.

Step 5

Transfer the cooked vegetables to a plate and set aside.

Step 6

Pour the whisked eggs into the skillet, ensuring the egg mixture spreads evenly across the pan. Let it cook for 1-2 minutes, or until the edges begin to set.

Step 7

Evenly distribute the cooked vegetables over one half of the egg mixture.

Step 8

Carefully fold the other half of the omelette over the vegetables using a spatula. Continue cooking for 1-2 minutes until the eggs are fully set and the omelette is heated through.

Step 9

Slide the omelette onto a plate and garnish with freshly chopped parsley if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(424.4g)

Amount per serving	% Daily Value*
Calories	485.9

Total Fat 36.7g	0%
Saturated Fat 13.1g	0%
Polyunsaturated Fat 1.4g
Cholesterol 558mg	0%
Sodium 1755.2mg	0%
Total Carbohydrate 21.3g	0%
Dietary Fiber 4.3g	0%
Total Sugars 11.5g
Protein 21.7g	0%

Vitamin D 120IU	0%
Calcium 153.1mg	0%
Iron 5.8mg	0%
Potassium 700.8mg	0%

*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.

Source of Calories

Fat: 65.8%

Protein: 17.3%

Carbs: 17.0%