Whole30 Veggie Omelet

Start your day with a nutrient-packed Whole30 Veggie Omelet that’s bursting with fresh, wholesome ingredients and flavor! This quick and easy breakfast recipe features fluffy, protein-rich eggs whisked with creamy unsweetened almond milk, perfectly complementing a colorful medley of sautéed red bell pepper, zucchini, baby spinach, and red onion. Gently cooked in avocado oil or ghee, this omelet is a dairy-free, gluten-free, and Whole30-compliant meal that’s as satisfying as it is healthy. Ready in just 20 minutes, it’s the perfect way to fuel your morning with clean, vibrant energy. Garnish with a touch of fresh parsley and savor every bite of this versatile, one-pan recipe!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 1

Ingredients

• 3 large eggs
• 2 tablespoons unsweetened almond milk
• 0.5 medium, diced red bell pepper
• 0.5 medium, diced zucchini
• 1 cup, loosely packed baby spinach
• 0.25 medium, finely chopped red onion
• 1 tablespoon avocado oil or ghee
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon, chopped fresh parsley (optional, for garnish)

Directions

Step 1

Crack the eggs into a medium-sized mixing bowl. Add the unsweetened almond milk, salt, and pepper, and whisk thoroughly until the mixture is light and frothy.

Step 2

In a non-stick skillet, heat the avocado oil or ghee over medium heat. Swirl the pan to coat the surface evenly.

Step 3

Add the diced red bell pepper, zucchini, and red onion to the skillet. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are slightly soft but still vibrant.

Step 4

Add the baby spinach to the vegetable mixture and cook for 30-60 seconds until wilted. Transfer the cooked vegetables to a plate and set aside.

Step 5

Reduce the heat to medium-low and pour the whisked eggs into the skillet. Let the eggs cook undisturbed for 1-2 minutes, or until the edges start to set.

Step 6

Using a spatula, gently lift the edges of the omelet and tilt the pan to allow uncooked egg to flow underneath. Continue cooking for another 1-2 minutes until the eggs are mostly set but still slightly creamy on top.

Step 7

Evenly spoon the cooked vegetable mixture onto one half of the omelet. Carefully fold the other half of the omelet over the filling.

Step 8

Slide the omelet onto a plate and garnish with fresh parsley, if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(417.3g)

Amount per serving	% Daily Value*
Calories	419.5

Total Fat 29.2g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 558mg	0%
Sodium 1779.9mg	0%
Total Carbohydrate 16.5g	0%
Dietary Fiber 3.5g	0%
Total Sugars 10.8g
Protein 21.7g	0%

Vitamin D 134.0IU	0%
Calcium 194.6mg	0%
Iron 4.5mg	0%
Potassium 613.2mg	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: 63.2%

Protein: 20.9%

Carbs: 15.9%