Root Vegetable Omelet

We’re keeping things simple this week with this recipe. An omelet has long been a breakfast staple. But this root vegetable omelet is a fun spin on a classic. Using beets, parsnips and turnips, we’re leveling up on the nutrients – and flavor.

The great thing about this recipe is how customizable it is. Don’t like beets? Cool – use sweet potatoes. You could also use onion, rutabaga, carrots even. Don’t be afraid to experiment and really push the envelope.

I love recipes that you can just freestyle. We don’t have to stay in the box when we’re cooking. We can go for it if we like. It really all just depends on how you feel and what you’re comfortable with.

If you just want to stick with one vegetable, that’s totally fine. I really don’t think you can mess this one up – if I’m being honest.

This recipe is considered keto – or primal – since it calls for cheese. I love cheese – especially goat cheese – but if you’re not a fan or intolerant, you can omit it without issue. If you’re not a fan of goat cheese, you could most definitely use feta too. The saltiness of the cheese really enhances the overall flavor of this recipe.

A tip about the beets – I originally used cooked ones when I first made this. They bled A LOT. It might be better to use raw just as you would the other vegetables if you want to avoid that. It wasn’t an issue other than the outrageous color 🙂

Make sure you use a box grated for your veggies. This will make sure that the vegetables cook up quickly and take on a sweet, caramelized flavor.

This recipe is written for one person but you could easily double or triple it if you are hosting brunch or just want to make a nutritious breakfast for your family. I always think it’s great to sneak in vegetables in breakfast when you can and this is definitely a delicious was to do it.

The root vegetables are going to cook in the skillet first. Once they’re softened and slightly caramelized, pour in the beaten eggs. Let the edges of the eggs set and then carefully lift the edges up and let more of the liquid egg flow underneath. Cook until the omelet has set.

And – if your omelet crumbles – just roll with it and turn this recipe into a scramble instead. It all tastes the same!

If you like this recipe, check out these others:

Lamb and Root Vegetable Stew

Summer Veggie Omelet

Creamy Cauliflower and Root Vegetable Soup

Italian Omelet

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Root Vegetable Omelet

This easy to prepare omelet is loaded with root veggies, for fiber and antioxidants. The secret to quick cooking is grating them on a box grater — they’ll cook quickly and brown up so they are nice and sweet. Use any combination of veggies you want, as you can’t go wrong here.

Course Breakfast, Main Course

Cuisine Keto, Paleo

Total Time 5 minutes

Servings 1

Calories 500 kcal

Ingredients

• 1 tablespoon olive oil
• 1/2 cup grated root vegetables such as beets, turnips, or parsnips
• 3 eggs beaten
• 1 ounce goat cheese crumbled
• 1 tablespoon fresh chopped parsley
• Sea salt and fresh ground pepper to taste

Instructions

1. In a non-stick skillet, heat the oil over medium heat. Add the root veggies and cook until softened and lightly caramelized. Season with salt and pepper and add the eggs. Cook for a minute until the edges are set. Lift the edges carefully and let the liquid flow underneath the edges. When eggs are cooked, top with the goat cheese crumbles. Cover until warmed through and serve.

Nutrition Facts

Root Vegetable Omelet

Amount Per Serving

Calories 500 Calories from Fat 333

% Daily Value*

Fat 37g57%

Carbohydrates 19g6%

Fiber 14g58%

Protein 24g48%

* Percent Daily Values are based on a 2000 calorie diet.