Veg Head Recipe
Our roasted veggie blend sautéed in avocado oil inside an omelette or a bowl.
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Ingredients
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Vegetables
Eggs
Cooking
Optional
Method
Prep Vegetables
- 1
Roast Vegetables
- 2
Sauté Vegetables
In a large skillet, heat 2 tablespoons of avocado oil over medium heat. Add the chopped bell peppers, zucchini, mushrooms, and red onion. Sauté for 5-7 minutes, or until the vegetables are tender and slightly caramelized. Add the spinach and cook for another 2 minutes until wilted. Season with salt and pepper to taste.
Prepare Omelette
- 3
Beat Eggs
In a mixing bowl, crack 4 eggs and whisk them together until well combined. Add salt and black pepper to the eggs and mix.
- 4
Cook Omelette
In a separate non-stick pan, add a little more avocado oil if needed and heat over medium. Pour in the beaten eggs and let them cook for about 2-3 minutes until the edges start to set. Carefully lift the edges with a spatula to allow uncooked egg to flow underneath.
- 5
Add Vegetables
Once the eggs are mostly set but still slightly runny on top, evenly distribute the sautéed vegetable mixture over one half of the omelette. If desired, sprinkle cheese over the veggies.
- 6
Fold and Finish
Gently fold the other half of the omelette over the filled side. Cook for an additional 1-2 minutes until the cheese is melted and the eggs are fully cooked.
Serve
- 7
Plate the Omelette
Carefully slide the omelette onto a plate. Garnish with fresh herbs if desired.
- 8
Enjoy
Serve immediately while hot. Enjoy your delicious Veg Head omelette!
