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.
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
- 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!
Nutrition
Calories: 300kcal
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