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Roasted Vegetable and Caramelized Onion Omelette
5 from 3 votes

Roasted Vegetable and Caramelized Onion Omelette

Roasted Vegetable and Caramelized Onion Omelette is a nutritious way to kick off the day!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 1 Omelette
Calories: 323 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 Tbsp avocado oil
  • 2 yellow onion sliced, large
  • 1 zucchini chopped, medium
  • 1 yellow squash chopped, medium
  • 1 pasilla pepper cored and chopped
  • 6 egg well beaten, large
  • 2 collagen peptides Vital Proteins, scoops
For Serving:
  • feta cheese crumbled
  • sweet potato home fries

Instructions

Caramelize the Onion:
    Cup of Yum
  1. 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.
  2. 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:
  1. 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:
  1. 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).
  2. 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 Information

Serving 1Omelette Calories 323kcal (16%) Carbohydrates 9g (3%) Protein 21g (42%) Fat 22g (34%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 1 Omelette

Amount Per Serving

Calories 323

% Daily Value*

Serving 1Omelette
Calories 323kcal 16%
Carbohydrates 9g 3%
Protein 21g 42%
Fat 22g 34%
Fiber 3g 12%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.