Sweet Potato Broccoli Omelettata

• Produce

  • 1/4 Avocado
  • 1 cup Broccoli
  • 1/4 cup Green bell pepper
  • 1/4 cup Red onion
  • 1/2 cup Spiralized zucchini
  • 80 g Sweet potato

• Refrigerated

  • 3 Pasture-raised eggs

• Canned Goods

  • 1 tbsp Chicken stock, low sodium

• Baking & Spices

  • 1/8 tsp Kouzini onion & herb seasoning
  • 1/8 tsp Pepper, ground
  • 1/8 tsp Red pepper flakes
  • 1 Spray olive/avocado oil
  • 1 Topping

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tbsp Tamari pumpkin seeds

Found on rachaelsgoodeats.com

Ingredients

• ¼ cup green bell pepper, diced
• 80g sweet potato, chopped
• 1 tbsp olive oil
• ¼ cup red onion, diced
• 1 cup steamed broccoli (cooks quicker)
• ½ cup spiralized zucchini
• 1 tbsp low sodium chicken stock
• ⅛ tsp Kouzini Onion & Herb seasoning
• Spray olive/avocado oil
• 3 pasture-raised eggs
• Topping
• ⅛ tsp ground pepper
• ¼ avocado
• ⅛ tsp red pepper flakes
• 2 tbsp Tamari pumpkin seeds

Directions

• Sauté diced green bell pepper and sweet potato in olive oil until sweet potato becomes tender and starts to brown
• Add in red onion, steamed broccoli and spiralized zucchini to cook for another several minutes
• Add a splash of low sodium chicken stock to skillet if more moisture is needed [instead of more oil]
• Season with Kouzini Onion & Herb
• Quickly spray the veggies and toss one last time with olive/avocado oil before pouring in 2 whisked eggs + 1 egg white to prevent eggs from sticking
• Make sure eggs cover the entire pan
• Let cook on medium for about 3 minutes then pop the whole skillet in the oven on broil to finish cooking the top, another 3 minutes or until fluffy and starting to brown
• Top with ground pepper, avocado, red pepper flakes and Tamari pumpkin seeds