Sweet Potato Broccoli Omelettata
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Ingredients
- 1/4 cup green bell pepper diced
- 80 g sweet potato chopped
- 1 tbsp olive oil
- 1/4 cup red onion diced
- 1 cup steamed broccoli cooks quicker
- 1/2 cup spiralized zucchini
- 1 tbsp low sodium chicken stock
- 1/8 tsp Kouzini Onion & Herb seasoning
- Spray olive/avocado oil
- 3 pasture-raised eggs
- Topping
- 1/8 tsp ground pepper
- 1/4 avocado
- 1/8 tsp red pepper flakes
- 2 tbsp Tamari pumpkin seeds
Instructions
- Sauté diced green bell pepper and sweet potato in olive oil until sweet potato becomes tender and starts to brown
- Add in red onion, steamed broccoli and spiralized zucchini to cook for another several minutes
- Add a splash of low sodium chicken stock to skillet if more moisture is needed [instead of more oil]
- Season with Kouzini Onion & Herb
- Quickly spray the veggies and toss one last time with olive/avocado oil before pouring in 2 whisked eggs + 1 egg white to prevent eggs from sticking
- Make sure eggs cover the entire pan
- Let cook on medium for about 3 minutes then pop the whole skillet in the oven on broil to finish cooking the top, another 3 minutes or until fluffy and starting to brown
- Top with ground pepper, avocado, red pepper flakes and Tamari pumpkin seeds
Do you use a cast iron pan for these types of recipes? I just got one, but am struggling to make eggs not stick to it!
Yes I do! I love my Lodge Cast Iron 8-inch skillet for these Omelettata recipes. For cast iron, you mainly have to focus on keeping the pan well oiled to prevent the eggs from sticking