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 Time5minutes
Servings1
Calories500kcal
Ingredients
1tablespoonolive oil
1/2cupgrated root vegetablessuch as beets, turnips, or parsnips
3eggsbeaten
1ouncegoat cheesecrumbled
1tablespoonfresh chopped parsley
Sea salt and fresh ground pepperto taste
Instructions
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 500Calories from Fat 333
% Daily Value*
Fat 37g57%
Carbohydrates 19g6%
Fiber 14g58%
Protein 24g48%
* Percent Daily Values are based on a 2000 calorie diet.