Whole30 Omelette Rice

Transform your breakfast routine with this nutrient-packed Whole30 Omelette Rice, a wholesome twist on the classic Japanese comfort food. This recipe combines fluffy, protein-rich omelettes made from cage-free eggs with a savory cauliflower rice filling, infused with the natural umami of coconut aminos. Tender chicken breast, crisp bell peppers, sweet carrots, and aromatic garlic bring layers of flavor and texture, while staying entirely grain-free and Whole30 compliant. Perfect for meal prep or a hearty brunch, this healthier omelette rice is as satisfying as it is nutritious. Garnish with freshly sliced green onions for a vibrant finish, and enjoy a guilt-free, gluten-free delight that doesn’t compromise on taste.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 2

Ingredients

• 4 large eggs
• 2 cups cauliflower rice
• 3 tablespoons coconut aminos
• 1 cup chicken breast
• 1 small green bell pepper
• 1 small carrot
• 0.5 medium onion
• 2 cloves garlic
• 3 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 stalks green onions

Directions

Step 1

Dice the chicken breast, small green bell pepper, small carrot, and half a medium onion into small, uniform pieces.

Step 2

Mince the garlic cloves.

Step 3

Slice the green onions into thin rounds, separating the white and green parts.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 5

Add the diced chicken to the skillet and cook until it's no longer pink in the center, about 5-7 minutes.

Step 6

Remove the chicken from the skillet and set aside.

Step 7

In the same skillet, add the remaining tablespoon of olive oil, then add the minced garlic, diced green bell pepper, diced carrot, and diced onion. Sauté for about 5 minutes until the vegetables are softened.

Step 8

Add the cauliflower rice to the vegetables in the skillet, stir well, and add the cooked chicken back to the skillet.

Step 9

Pour the 3 tablespoons of coconut aminos over the mixture, season with salt and black pepper, and cook for another 5-7 minutes until the cauliflower rice is tender. Remove from skillet and set aside.

Step 10

In a bowl, beat the 4 large eggs until fully combined.

Step 11

Wipe the skillet clean, place it back over medium heat, and add a touch more olive oil if necessary.

Step 12

Pour half of the beaten eggs into the skillet, tilting the pan to spread it out evenly.

Step 13

Cook for 2-3 minutes or until the edges of the egg have set and the bottom is lightly golden but the top is still slightly runny.

Step 14

Place half of the cauliflower rice and vegetable mixture on one half of the omelette. Fold the other side over to cover the filling.

Step 15

Slide the omelette onto a plate and repeat with the remaining eggs and filling.

Step 16

Garnish with the sliced green part of the green onions and serve immediately.

Nutrition Facts

Serving size	(882.6g)

Amount per serving	% Daily Value*
Calories	1056.5

Total Fat 66.6g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 4.7g
Cholesterol 860.1mg	0%
Sodium 2833.0mg	0%
Total Carbohydrate 43.1g	0%
Dietary Fiber 10.2g	0%
Total Sugars 22.9g
Protein 71.1g	0%

Vitamin D 164IU	0%
Calcium 255.8mg	0%
Iron 6.7mg	0%
Potassium 1613.2mg	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: 56.8%

Protein: 26.9%

Carbs: 16.3%