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Sweet Potato Broccoli Omelettata

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

Ingredients

Omelettata

  • 1/4 cup bell pepper, diced
  • 1/4 cup sweet potato, chopped
  • 1 tbsp extra virgin olive oil
  • 1/4 cup red onion, diced
  • 1 cup steamed broccoli (cooks quicker, but raw broccoli works great, too!)
  • 1/2 cup spiralized zucchini
  • 1 tbsp chicken/bone broth
  • 1/4 tsp dried onion seasoning
  • 3 pasture-raised eggs
  • pink salt, to taste
  • Spray olive/avocado oil

Topping

  • 1/8 tsp ground pepper
  • 1/4 avocado
  • 1/8 tsp red pepper flakes
  • 2 tbsp roasted pumpkin seeds

Instructions

  • Sauté sweet potato in olive oil until it becomes tender and begins to brown. Add in red onion, steamed broccoli and spiralized zucchini to cook for another 3-4 minutes.
  • Add a splash of low sodium chicken stock to skillet if more moisture is needed (I love to use in place of additional oil). Add seasonings.
  • Quickly spray the veggies and toss one last time with olive/avocado oil before pouring in 2 whisked eggs + 1 egg white. Make sure eggs cover entire skillet.
  • Let cook on medium for about 3 minutes then pop the entire skillet (make sure it's oven-safe) in the oven on broil to finish cooking the surface, another 3 minutes or until fluffy and starting to brown.
  • Top with pepper, avocado, red pepper flakes and pumpkin seeds.