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Fried Red Potato & Veggie Omelettata

Course Breakfast
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 1
Author Rachael DeVaux

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

  1. Slice red potato into 1/4-1/8 inch slices
  2. Fry in a small 8-inch pan with avocado oil and pink salt for 5-7 minutes
  3. Add in 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
  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