Roasted Vegetable Omelet

Low Cal and Low Carb Breakfast – 260 Calories 18 Carbs

Roasted Vegetable Omelet. Quick and easy delicious omelet made with leftover Roasted Vegetables. Perfect breakfast meal if you’re counting calories and carbohydrates. Click the link for the roasted vegetable recipe.

Roasted Vegetable Omelet
1 Serving – 260 calories 18 carbs

INGREDIENTS
3/4 c leftover Roasted Vegetables
1/4 c Spinach, chopped (optional)
2 medium Eggs
1 tbls Coconut Oil
2-3 tbls water (optional)
Salt and Pepper to season

INSTRUCTIONS
Warm up the leftover roasted vegetables either in the microwave or in a pan on the stove. Heat the oil in a separate frying pan. Mix the 2 eggs in a bowl along with the spinach (if you’re including with the dish). Add 2-3 tbls water (optional) to make the eggs a little fluffier. Drop the egg and spinach (if using) mix in the pan and cook until the eggs are no longer runny. Add the vegetables to half of the omelet and toss the other half of the omelet on top of the vegetables. Cook for another minute and transfer to a plate. Sprinkle with salt and pepper to your liking and breakfast is ready..

This meal was made especially for the Bone Broth Diet. If you’d like more information for this diet, click the BONE BROTH DIET link. And for more low calorie low carb breakfast dishes, check our the BREAKFAST RECIPE link.