Recently I asked you all what kinds of recipes you’d like to see on Inspiralized next year (and for the rest of this year, of course.)
Most of you said “quick and easy recipes”, but I was surprsied by how many requested side dishes, desserts and more breakfasts.
I love to hear that, because I love a good spiralized breakfast! Today, I’m sharing this vegetarian version of a western omelette, using spiralized bell peppers and onions.
I have to admit, I’m pretty lazy with my breakfasts during the week. Weekday mornings are just packed with to-dos, and I find that it’s easier to eat something quick at my desk than take 20 minutes out of my morning to cook something (and then clean!)
Thus, I tend to eat the same breakfasts every day – a smoothie, an acai bowl, oatmeal with peanut butter and jelly, or avocado toast.
However, on the weekends, I take pride in my breakfasts. I’m either out to brunch or making something that takes a bit more time (and thus, is much more delicious!)
One of my favorite omelettes to order out is a western omelette, but I usually always ask for it without ham, and the servers looks at me like I have three heads.
I just LOVE bell peppers, onions, and eggs together. So, since this is my blog, and some of you have requested more breakfast recipes, here’s my version of a western omelette, gone vegetarian – and spiralized!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 11 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Vegetarian Western Omelette with Spiralized Bell Peppers
- 1 teaspoon extra virgin olive oil
- 1 red or green bell pepper Blade A, noodles trimmed
- ½ small white or yellow onion Blade A, noodles trimmed
- ¼ teaspoon dried thyme
- salt and pepper
- 2 eggs beaten
- 1/3 cup diced tomatoes I used roma
- 1/4 avocado pitted, peeled and sliced
- to serve: green salad salsa
- Heat a 10” skillet over medium-high heat and add the olive oil. Once oil is shimmering, add the bell peppers and onions and season with thyme, salt and pepper. Cook until wilted, about 5-7 minutes. Pour over the eggs and tilt the pan to let the egg fill the bottom of the pan. Sprinkle with the tomatoes and cook for 2 minutes until eggs set on the bottom, then run a spatula around the edges and under the omelet to loosen it from the pan and flip it over. Let cook for 2 more minutes and then fold in half. Press down with the spatula to tighten the omelet.
- Transfer the finished omelet to a plate and top with avocado. Serve with greens, if preferred.