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Vegetarian Western Omelette with Spiralized Bell Peppers

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 1 omelette


  • 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.

Recipe Notes

Calories: 327, Fat: 20g, Sodium: 155mg, Carbs: 22g, Fiber: 7g, Sugars: 9g, Protein: 16g