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Southwest Veggie Omelet | Lemons and Basil
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5 from 1 vote

Southwest Veggie Omelet (GF + DF)

This Southwest Veggie Omelet is so yummy and super filling! ANNNND my husband just said it’s the best omelet he’s ever eaten..what?! Woohoo! You can easily add additional protein/dairy, but it's pretty amazing on it's own!
Prep Time15 mins
Cook Time15 mins
Course: Breakfast, Breakfast/Brunch, Healthy
Cuisine: American
Keyword: dairy-free, gluten-free, Omelet, vegan
Servings: 2 people
Calories: 367kcal
Author: Kaylee Pauley

Ingredients

FOR THE OMELET:

  • 1 tbsp coconut oil
  • 1 garlic cloves minced
  • 1/3 cup onion finely diced
  • 1/3 cup bell pepper finely diced
  • 2/3 cups sweet potato chopped small
  • 1/3 cup gold potato chopped small
  • 1/3 cup zucchini diced
  • 1/2 cup chopped kale finely chopped
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • salt and pepper to taste
  • 4 large brown eggs

FOR AVOCADO MIX

  • 1/2 large avocado mashed
  • 1 tbsp favorite salsa

OPTIONAL DAIRY/PROTEIN ADD-INS:

  • turkey sausage cooked and chopped
  • shredded cheese
  • sour cream

GARNISHINGS:

  • fresh herbs chopped
  • favorite salsa
  • avocado sliced
  • pumpkin seeds
  • hemp hearts

Instructions

  • For the avocado mixture, add 1/2 large avocado to small bowl along with 1 tbsp favorite salsa, mash with back of a fork untill well combined, then set aside.
  • Add 1 tbsp olive or coconut oil to large sauce pan, followed by minced garlic and onion. Cook over medium heat for 2-3 minutes until garlic starts to gently brown and onion becomes somewhat translucent.
  • Add diced sweet potato and gold potato, stir and cook another 1-2 minutes, then add the zucchini, kale, and all seasonings, and cook another 5 minutes or until all veggies are tender. Stir occasionally throughout cooking time.
  • While the veggies cook, add two eggs to a small bowl, sprinkle with salt and pepper if desired, then whisk. Heat a small round skillet over medium heat, spray with nonstick cooking spray and add two whisked eggs to pan. Cook 2-3 minute until the bottom side is cooked, then flip.
  • Spread half of the avocado mixture on 1/2 of the round omelet while still in the pan. Add half of veggie mixture, along with any dairy/protein add ins you’d like, then flip top half off the omelet so it covers the veggies, see photos, and cook another minute or two. Remove from pan.
  • Spray the small round skillet a second time with nonstick cooking spray, add the other two eggs to small bowl with salt and pepper, whisk, then repeat process. Cooking eggs only for 2-3 minutes, flip and add avocado mix, veggies and any optional add-ins, and cook another 1-2 minutes. Remove from pan.
  • Once both omelets are done, garnish with fresh herbs, salsa, avocado, pumpkin seeds and hemp hearts - enjoy!

Nutrition

Serving: 1omelet | Calories: 367kcal | Carbohydrates: 29g | Protein: 17g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 300mg | Sodium: 272mg | Potassium: 879mg | Fiber: 6g | Sugar: 6.5g | Vitamin A: 456IU | Vitamin C: 230mg | Calcium: 39mg | Iron: 18mg