Breakfast Eggs

Fried Red Potato & Veggie Omelettata

Fried Potato & Veggie Omelettata

Fried Red Potato & Veggie Omelettata
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • One small red potato
  • 2 tsp avocado or olive oil
  • ⅛ tsp pink salt
  • ¾ cup cubed yellow zucchini
  • ¼ cup spiralized zucchini
  • 1 mushroom
  • 2 tbsp red onion, diced
  • ¼ cup chopped green bell pepper
  • 2-3 tbsp frozen peas
  • 1 tbsp chicken broth (optional for added moisture)
  • 2 whole eggs, 1 egg white
  1. Slice red potato into ¼-1/8 inch slices
  2. Fry in a small 8-inch pan with avocado oil and pink salt for 5-7 minutes
  3. Add in ¾ cup cubed yellow zucchini, ¼ cup spiralized zucchini, 1 mushroom, small handful red onion, ¼ cup chopped green bell pepper and 2-3 tbsp frozen peas
  4. Heat for 4-5 min on medium, stirring constantly (can add a splash of chicken broth for added moisture)
  5. Spray veggies once more with olive/avocado oil to prevent from sticking and pour in 2 whisked whole eggs plus 1 egg white over the top, making sure to cover the entire pan
  6. Cook for 3-4 minutes then place entire pan in the oven on broil to heat another 3-4 min or until fluffy and brown


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