This Vegetarian Western Omelette with Spiralized Bell Peppers is a healthy and vibrant twist on the classic western omelette. By using spiralized bell peppers and onions, you add a fun texture and flavor to the dish, while still keeping it light and nutritious. Filled with fresh veggies and topped with creamy avocado, this omelette makes a perfect breakfast or brunch option for those looking for a wholesome, protein-packed meal. Pair it with a green salad and salsa for a satisfying start to your day.
Ingredients:
- 1 teaspoon extra virgin olive oil
- 1 red or green bell pepper, spiralized (using Blade A), noodles trimmed
- ½ small white or yellow onion, spiralized (using Blade A), noodles trimmed
- ¼ teaspoon dried thyme
- Salt and pepper, to taste
- 2 eggs, beaten
- 1/3 cup diced tomatoes (such as Roma)
- 1/4 avocado, pitted, peeled, and sliced
To Serve:
- Green salad
- Salsa
Instructions:
- Sauté the vegetables: Heat 1 teaspoon of extra virgin olive oil in a non-stick skillet over medium heat. Add the spiralized bell pepper and onion to the skillet, season with dried thyme, salt, and pepper. Sauté for 3-4 minutes, until the vegetables are tender but still have a slight crunch.
- Cook the omelette: Pour the beaten eggs evenly over the sautéed vegetables in the skillet. Allow the eggs to cook undisturbed for about 2-3 minutes, or until they begin to set around the edges.
- Add the tomatoes: Sprinkle the diced tomatoes evenly over the eggs and continue to cook for another 1-2 minutes, or until the omelette is set but still slightly soft in the middle.
- Fold and serve: Once the omelette is fully cooked, carefully fold it in half and slide it onto a plate. Serve with sliced avocado on the side and a green salad for added freshness.
- Garnish and enjoy: Top with your favorite salsa for a bit of extra flavor and enjoy this wholesome, colorful dish!
Conclusion:
This Vegetarian Western Omelette with Spiralized Bell Peppers is a fresh and nutritious way to start your day. The spiralized bell peppers and onions give a fun twist to the traditional western omelette, while the tomatoes and avocado add a burst of flavor and creaminess. Pair it with a green salad and salsa for a balanced meal that’s perfect for breakfast, brunch, or even a light lunch.
Vegetarian Western Omelette with Spiralized Bell Peppers: A Colorful and Flavorful Breakfast
A healthy vegetarian twist on the classic westernomelette, featuring spiralized bell peppers, onions, fresh tomatoes, and creamyavocado. Perfect for a light and nutritious breakfast.
- 1 teaspoon extra virgin olive oil
- 1 red or green bell pepper (spiralized (using Blade A), noodles trimmed)
- ½ small white or yellow onion (spiralized (using Blade A), noodles trimmed)
- ¼ teaspoon dried thyme
- Salt and pepper (to taste)
- 2 eggs (beaten)
- 1/3 cup diced tomatoes (such as Roma)
- 1/4 avocado (pitted, peeled, and sliced)
- Green salad
- Salsa
- Sauté the vegetables: Heat 1 teaspoon of extra virgin olive oil in a non-stick skillet over medium heat. Add the spiralized bell pepper and onion to the skillet, season with dried thyme, salt, and pepper. Sauté for 3-4 minutes, until the vegetables are tender but still have a slight crunch.
- Cook the omelette: Pour the beaten eggs evenly over the sautéed vegetables in the skillet. Allow the eggs to cook undisturbed for about 2-3 minutes, or until they begin to set around the edges.
- Add the tomatoes: Sprinkle the diced tomatoes evenly over the eggs and continue to cook for another 1-2 minutes, or until the omelette is set but still slightly soft in the middle.
- Fold and serve: Once the omelette is fully cooked, carefully fold it in half and slide it onto a plate. Serve with sliced avocado on the side and a green salad for added freshness.
- Garnish and enjoy: Top with your favorite salsa for a bit of extra flavor and enjoy this wholesome, colorful dish!