Garden Veggie Omelette

I missed meatless Monday by 1 day. So sue me. A garden veggie omelette with a @birchbenders PALEO pancake 👌🏻👌🏻 Add some 🍓, @yellowbirdsauce, and a @spindriftfresh and im pretty much winning the whole weeknight dinner game. I love a good breakfast night because it’s easy to put together after a long day at work. Enjoy this quick and filling breakfast, lunch or dinner recipe!

Garden Veggie Omelette


1 diced sweet potato

1 cup broccoli florets

1 small onion, sliced

1/2 tsp kosher salt

1/4 tsp garlic powder

1/4 tsp pepper

2 tbs avocado oil (Makes enough for 2 omelettes)


2 eggs, whipped

1/2 tsp salt

1 tsp nutritional yeast

1/4 tsp garlic powder

(For 1 omelette)


1. Dice all your vegetables if not already diced and place the broccoli and sweet potatoes in a steamer basket (I use a handy microwave steamer). Steam hard for 5 min, or until tender.

2. In a heated iron skillet, heat your avocado oil and then toss in your onions. Cook for 5 min before adding in sweet potatoes for another 3-4 min. Adding the broccoli in last, cook for 2 more min and toss in spices to finish.

3. In a bowl, whisk together your eggs, nutritional yeast and spices.

4. In a separate heated pan, greased with ghee or butter pour in your whisked eggs.

5. Make sure the egg evenly coats the pan and cook, popping any bubbles that may form and fill the crack with the excess egg.

6. When the egg is cooked through, spoon in some of the filling and carefully fold over your omelette. Transfer to plate.

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