Cauliflower Bacon Veggie Omelette Recipe
Quick 15 minute hearty omelette packed with veggies like cauliflower, kale, tomatoes, and bacon, making it a protein rich, low carb, gluten and dairy free wholesome breakfast.
Servings 2 servings
Calories 290kcal
Ingredients
- 5 eggs pasture‑raised
- 3 bacon strips pork or turkey
- 6-7 cauliflower florets sliced thin (≈ 1½ cup)
- ¼ medium red onion chopped
- 2 large dino kale leaves stems removed, chopped
- 4-5 cherry tomatoes diced
- ¼ tsp sea salt + pinch black pepper
Instructions
- Prepare the veggies first: wash, chop and slice everything.
- Sear Bacon: heat an 8‑inch skillet over medium‑high. Add bacon (you can chop or leave them as they are); cook 2 min on one side until it begins to render fat.
- Caramelize Onion: scatter chopped red onion around bacon; sauté 1 minute.
- Mix Egg Filling: in a bowl whisk eggs, sliced cauliflower, kale, tomatoes, salt, and pepper just until combined.
- Pour & Cook Low: reduce heat to low. Pour egg mixture over bacon/onion. Cover; cook 5 minutes until edges set and the top starts to firm.
- Flip Omelette: place a large dinner plate over skillet (enough to cover it), flip to release omelette, then slide it back into pan to cook second side 2–3 minutes. Make sure the omelette is detached from bottom with a spatula before flipping.
- Serve: transfer to a board, slice into wedges, add some salad, greens or avocado and enjoy hot.
Notes
The omelette weighs roughly 450 g once cooked. So each half‑wedge (one serving) is approximately 225 g.
Serving Ideas
- Top with avocado slices and a sprinkle of micro‑greens.
- Add a side of kimchi or sauerkraut for a probiotic kick.
- Pair with a simple arugula salad dressed in olive oil and lemon.
Storage
- Fridge: Cool, wrap wedges, and store up to 3 days.
- Reheat: Warm in a covered skillet over low heat or 40 sec in the microwave.
Nutrition
Serving: 0.5omelette | Calories: 290kcal | Carbohydrates: 9g | Protein: 23g | Fat: 17g | Fiber: 3.5g | Sugar: 3g | Vitamin A: 9000IU | Vitamin C: 83mg | Calcium: 160mg | Iron: 3.4mg
