Fried Red Potato & Veggie Omelettata
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 1
Ingredients
- One small red potato
- 2 tsp avocado or olive oil
- 1/8 tsp pink salt
- 3/4 cup cubed yellow zucchini
- 1/4 cup spiralized zucchini
- 1 mushroom
- 2 tbsp red onion diced
- 1/4 cup chopped green bell pepper
- 2-3 tbsp frozen peas
- 1 tbsp chicken broth optional for added moisture
- 2 whole eggs 1 egg white
Instructions
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Slice red potato into 1/4-1/8 inch slices
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Fry in a small 8-inch pan with avocado oil and pink salt for 5-7 minutes
-
Add in 3/4 cup cubed yellow zucchini, 1/4 cup spiralized zucchini, 1 mushroom, small handful red onion, 1/4 cup chopped green bell pepper and 2-3 tbsp frozen peas
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Heat for 4-5 min on medium, stirring constantly (can add a splash of chicken broth for added moisture)
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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
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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
I really liked it! I added some minced garlic to the veggies and some nutritional yeast to the whisked eggs and it turned out wonderful. I thought it was a pretty well-rounded breakfast 🙂 Thank you!