Paleo Veggie Omelet

Start your day with this vibrant and nutritious Paleo Veggie Omelet, a protein-packed breakfast bursting with fresh, wholesome flavors. Made with fluffy, free-range eggs whisked with creamy unsweetened almond milk, this omelet is loaded with sautéed baby spinach, sweet cherry tomatoes, crisp red bell pepper, and aromatic garlic and onion. This paleo-friendly meal is cooked to perfection in heart-healthy olive oil, making it both delicious and diet-conscious. Ready in just 20 minutes, it’s a quick, gluten-free option to fuel your morning and keep you energized. Perfect for one, this colorful dish pairs beautifully with a side of fresh greens or avocado slices for added texture and nutrients. Whether you’re embracing the paleo lifestyle or just looking for a fresh, veggie-forward way to start your day, this omelet delivers!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 1

Ingredients

• 3 large eggs
• 2 tablespoons unsweetened almond milk
• 1 tablespoon olive oil
• 1 cup baby spinach
• 6 pieces cherry tomatoes
• 0.5 medium red bell pepper
• 0.25 medium yellow onion
• 1 clove garlic
• 0.25 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Crack the eggs into a medium-sized bowl. Add the unsweetened almond milk, salt, and black pepper. Whisk well until the mixture is smooth and slightly frothy.

Step 2

Wash and prep the vegetables: halve the cherry tomatoes, finely dice the red bell pepper and onion, mince the garlic, and rinse the baby spinach.

Step 3

Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the diced onion and red bell pepper. Cook for 2-3 minutes, stirring occasionally, until softened.

Step 4

Add the garlic and cherry tomatoes to the skillet. Cook for an additional 1-2 minutes, stirring frequently, until the tomatoes start to soften.

Step 5

Add the baby spinach to the skillet and cook until wilted, about 1 minute. Transfer the sautéed vegetables to a plate and set aside.

Step 6

Pour the egg mixture into the same skillet. Allow it to cook undisturbed for 1-2 minutes, or until the edges start to set.

Step 7

Carefully lift the edges of the omelet with a spatula and tilt the skillet to let any uncooked egg flow to the edges. Cook for another 2-3 minutes, until the omelet is mostly set but still slightly moist on top.

Step 8

Add the sautéed vegetables to one half of the omelet. Using a spatula, gently fold the other half over the vegetables to create a half-moon shape.

Step 9

Cook for 1 more minute to heat through, then slide the omelet onto a plate. Serve immediately and enjoy!

Nutrition Facts

Serving size	(418.7g)

Amount per serving	% Daily Value*
Calories	407.8

Total Fat 29.1g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 1.4g
Cholesterol 558mg	0%
Sodium 854.4mg	0%
Total Carbohydrate 13.6g	0%
Dietary Fiber 3.9g	0%
Total Sugars 6.5g
Protein 21.8g	0%

Vitamin D 134.0IU	0%
Calcium 194.8mg	0%
Iron 4.6mg	0%
Potassium 644.5mg	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: 64.9%

Protein: 21.6%

Carbs: 13.5%