Whole30 Savory Omelette with Creamy Herb Sauce

Elevate your breakfast game with this Whole30 Savory Omelette with Creamy Herb Sauce, a wholesome and satisfying recipe that’s as flavorful as it is nutrient-packed. This vibrant dish features a fluffy omelette filled with a medley of sautéed red bell peppers, spinach, and green onions, creating a perfect balance of textures and savory flavors. The real star, however, is the homemade creamy herb sauce made with full-fat coconut milk, fresh parsley, dill, and a splash of lemon juice, delivering a luscious, dairy-free topping that pairs beautifully with the omelette. Ready in just 25 minutes, this recipe is ideal for a healthy, gluten-free, and Whole30-compliant breakfast or brunch. Serve it with a side of mixed greens or roasted vegetables for a complete and satisfying meal you'll want to make again and again.

Nutriscore Rating: 58/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 large eggs
• 2 tablespoons water
• 2 tablespoons ghee
• 0.5 red bell pepper
• 1 cup spinach
• 2 stalks green onions
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup coconut milk (full fat)
• 2 tablespoons fresh parsley
• 1 tablespoon fresh dill
• 1 teaspoon lemon juice

Directions

Step 1

Dice the red bell pepper and slice the green onions thinly. Set aside.

Step 2

In a bowl, whisk together the eggs, water, salt, and black pepper until well combined and slightly frothy.

Step 3

Heat 1 tablespoon of ghee in a non-stick skillet over medium heat. Add the diced red bell pepper and sauté for about 3 minutes until softened.

Step 4

Add the spinach and sliced green onions to the skillet and cook for another 1-2 minutes until the spinach is wilted. Remove the mixture and set aside.

Step 5

In the same skillet, add the remaining tablespoon of ghee. Pour in the whisked eggs and allow them to cook without stirring for about 30 seconds.

Step 6

Once the edges start to set, gently push the cooked portions from the edges toward the center, allowing the uncooked eggs to flow to the edges.

Step 7

When the eggs are nearly set, spread the sautéed vegetables over one half of the omelette.

Step 8

Use a spatula to gently fold the other side of the omelette over the filling. Cook for another 1-2 minutes, then slide the omelette onto a serving platter.

Step 9

For the creamy herb sauce, combine the coconut milk, chopped parsley, dill, and lemon juice in a small bowl. Stir until smooth and homogeneous.

Step 10

Drizzle the creamy herb sauce over the omelette before serving or serve it on the side as preferred.

Nutrition Facts

Serving size	(448.6g)

Amount per serving	% Daily Value*
Calories	727.4

Total Fat 62.0g	0%
Saturated Fat 36.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 824mg	0%
Sodium 924.4mg	0%
Total Carbohydrate 12.6g	0%
Dietary Fiber 2.9g	0%
Total Sugars 5.6g
Protein 28.5g	0%

Vitamin D 164IU	0%
Calcium 182.7mg	0%
Iron 6.2mg	0%
Potassium 876.6mg	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: 77.2%

Protein: 15.8%

Carbs: 7.0%