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Veggie Omelettata

Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Author Rachael DeVaux

Ingredients

  • 2 tbsp red onion
  • 1/2 cup diced sweet potato
  • 1/2 cup broccoli
  • 1/4 cup chopped zucchini
  • 4 sliced mushrooms
  • 2 tbsp chicken broth
  • 2 eggs
  • 1 egg white

Toppings

  • 2 tbsp green onion
  • 1/4 tsp red pepper flakes
  • 1/2 avocado
  • 2 tbsp pumpkin seeds

Instructions

  • In a skillet, sauté red onion, diced sweet potato, chopped broccoli, zucchini, and mushroom for 5-7 minutes in oil (you can add a splash of low sodium chicken broth if veggies need more moisture--instead of using more oil)
  • Add seasoning and spray veggies once more with oil to coat the pan
  • Whisk 2 eggs, 1 egg white together and pour over veggie mixture, making sure to cover the entire pan
  • Sprinkle chopped green onion and red pepper flakes on top and let cook for 3 minutes on medium
  • Place the entire pan in the oven on broil to finish cooking the top, for 3 min or until fluffy and starting to brown
  • Top with avocado and pumpkin seeds for an added crunch