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root vegetable omelet on blue plate

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


  • 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


  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.