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Roasted Vegetable and Caramelized Onion Omelette with Feta | TheRoastedRoot.net #vegetarian #recipe #healthy #breakfast
Servings: 1 Omelette

Roasted Vegetable and Caramelized Onion Omelette

5 from 1 vote
Roasted Vegetable and Caramelized Onion Omelette is a nutritious way to kick off the day!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

  • 2 Tbsp avocado oil
  • 2 large yellow onions sliced
  • 1 medium zucchini squash chopped
  • 1 medium yellow squash chopped
  • 1 pasilla pepper cored and chopped
  • 6 large eggs well beaten
  • 2 scoops Vital Proteins Collagen Peptides

For Serving:

  • Feta cheese crumbles
  • Sweet Potato Home Fries

Instructions

Caramelize the Onion:

  • Add enough olive oil to a medium-sized non-stick skillet to generously coat the surface, along with the sliced onions and about 1/4 teaspoon of sea salt. Heat over medium-high and sauté, stirring occasionally, until onions begin to sweat and begin turning translucent, about 5 minutes.
  • Reduce the heat to medium and continue sautéing, stirring occasionally, until onions begin to brown, about 15 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until onions are deeply browned and caramelized, about 25 to 30 minutes more. Note: If onion begins to stick to the pan at any point, you can de-glaze with a few tablespoons of water.

Roast The Vegetables:

  • While the onions are caramelizing, you can roast the vegetables. Preheat the oven to 375 degrees F. Toss the chopped zucchini, yellow squash, and pasilla pepper in 1 Tablespoon of avocado oil or olive oil, using your hands to ensure all of the squash is coated. Sprinkle generously with sea salt and Italian seasoning. Spread the vegetables on a large baking sheet and roast for 15 minutes, turning halfway through, or until squash is golden-brown and al dente.

Make the Omelette:

  • Whisk the eggs and collagen peptides together in a bowl along with some sea salt, until well-beaten (note: the recipe makes enough for two large omelettes).
  • Heat about a tablespoon of olive oil in a medium-sized skillet over medium heat (note: an 8 to 10-inch skillet works great for a 3-egg omelette). Pour in half of the egg mixture and cook until edges and center have set up, about 3 to 5 minutes. Carefully flip and cook another 15 to 30 seconds just to finish cooking the eggs. Transfer the omelette to a plate and stuff with desired amount of roasted vegetables, caramelized onions, and feta cheese. Serve with sweet potato home fries and enjoy.

Nutrition

Serving: 1Omelette, Calories: 323kcal, Carbohydrates: 9g, Protein: 21g, Fat: 22g, Fiber: 3g, Sugar: 5g
Course: Breakfast
Cuisine: American
Keyword: breakfast omelet, healthy omelette recipes, low-carb recipes, paleo breakfast recipe, roasted vegetable and caramelized onion omelette
Author: Julia