Breakfast
Garden Fresh Prebiotic Vegetable Omelette
A vibrant, protein-packed breakfast that doubles as a fantastic gut-health booster! By sautéing colorful vegetables like onions, bell peppers, spinach, and tomatoes before adding y
12-second recipe video
What you'll need
Ingredients
2 large pasture-raised eggs (or 3 eggs for a higher-protein meal)
1 tablespoon unsweetened almond milk or wate
1/4 1/4 medium red or yellow onion, finely diced (rich in prebiotic inulin and quercetin)
1 clove garlic, minced
1/4 cup red or orange bell pepper, diced
1/2 cup fresh baby spinach, roughly chopped
1/4 cup cherry tomatoes, quartered
1 tablespoon chopped fresh chives or green onions (optional garnish)
1 teaspoon extra virgin olive oil or avocado oil
Sea salt and freshly ground black pepper to taste
Optional: 1–2 tablespoons crumbled goat cheese or nutritional yeast for a savory umami boost
Let's make it
Instructions
Sauté the Veggies: Heat olive oil in a non-stick skillet over medium heat. Add the diced onion and bell pepper. Cook for 2–3 minutes until softened. Add the cherry tomatoes and baby spinach, cooking for another 1 minute until the spinach is gently wilted. Season light with salt and pepper, then transfer the sautéed veggies to a small plate.
Whisk the Eggs: In a small bowl, whisk the eggs with 1 tablespoon of water (or milk) and a pinch of salt until smooth and slightly frothy.
Cook the Omelette: Turn the burner down to medium-low. Pour the whisked eggs into the warm skillet, tilting the pan so the eggs spread into an even circle. Let cook undisturbed for 2–3 minutes as the edges set.
Fill and Fold: Once the top is nearly set but still slightly soft, spoon your cooked vegetable mixture (and cheese, if using) onto one half of the omelette. Carefully slide a spatula under the empty side and fold it over the veggies.
Serve Warm: Slide the folded omelette onto a plate, top with fresh herbs, and enjoy warm!