Whole30 Veggie Omelette

Start your day on a nutritious and satisfying note with this Whole30 Veggie Omelette, packed with vibrant vegetables and wholesome ingredients to fuel your morning. Made with fluffy eggs whisked with creamy coconut milk, this recipe features a colorful medley of sautéed red bell peppers, zucchini, red onions, and spinach, all cooked to perfection in heart-healthy olive oil. Seasoned simply with salt and black pepper, and finished with an optional sprinkle of fresh parsley, this protein-packed omelette is both flavorful and compliant with the Whole30 program. Perfect for a quick breakfast or a light meal, this omelette comes together in just 20 minutes, making it an ideal choice for those busy mornings when you need a healthy, satisfying dish that doesn’t compromise on taste.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 1

Ingredients

• 3 large eggs
• 2 tablespoons coconut milk
• 1 tablespoon olive oil
• 0.5 cup (diced) red bell pepper
• 0.5 cup (diced) zucchini
• 0.25 cup (diced) red onion
• 1 cup spinach
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon (chopped, optional for garnish) fresh parsley

Directions

Step 1

Crack the eggs into a mixing bowl and whisk together with the coconut milk, salt, and black pepper until well combined. Set aside.

Step 2

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

Step 3

Once the oil is hot, add the diced red bell pepper, zucchini, and red onion. Sauté for about 3-4 minutes, stirring occasionally, until the vegetables are tender.

Step 4

Add the spinach to the skillet and cook for 1-2 minutes, until wilted. Remove the vegetables from the skillet and set aside.

Step 5

Lower the heat to medium-low and pour the egg mixture into the skillet, tilting the pan to spread it evenly.

Step 6

Cook the eggs for 2-3 minutes, or until the edges start to set but the center is still slightly runny. Use a spatula to gently lift the edges to allow any uncooked egg to flow underneath.

Step 7

Once the eggs are mostly set, add the sautéed vegetables to one side of the omelette.

Step 8

Carefully fold the other side of the omelette over the vegetables using a spatula. Cook for an additional 1-2 minutes to ensure the eggs are fully set.

Step 9

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

Nutrition Facts

Serving size	(409.4g)

Amount per serving	% Daily Value*
Calories	426.8

Total Fat 29.0g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 1.4g
Cholesterol 558mg	0%
Sodium 1650.2mg	0%
Total Carbohydrate 18.5g	0%
Dietary Fiber 3.3g	0%
Total Sugars 12.5g
Protein 21.6g	0%

Vitamin D 123IU	0%
Calcium 136.3mg	0%
Iron 4.0mg	0%
Potassium 786.9mg	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: 61.9%

Protein: 20.5%

Carbs: 17.6%