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Roasted Vegetable and Caramelized Onion Omelette with Feta | TheRoastedRoot.net #vegetarian #recipe #healthy #breakfast
Roasted Vegetable and Caramelized Onion Omelette
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Author: Julia
Ingredients
  • 2 large yellow onions sliced
  • 1 medium zucchini squash chopped
  • 1 medium yellow squash chopped
  • 1 pasilla pepper cored and chopped
  • 3 large eggs well beaten
  • 1 scoop Vital Proteins Collagen Peptides
For Serving:
  • Feta cheese crumbles
  • Sweet Potato Home Fries
Instructions
Caramelize the Onion:
  1. Add enough olive oil to a medium-sized non-stick skillet to generously coat the surface, along with the sliced onions and about 1/4 teaspoon of sea salt. Heat over medium-high and saute, stirring occasionally, until onions begin to sweat and begin turning translucent, about 5 minutes.
  2. Reduce the heat to medium and continue sauteeing, stirring occasionally, until onions begin to brown, about 15 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until onions are deeply browned and caramelized, about 25 to 30 minutes more. Note: If onion begins to stick to the pan at any point, you can de-glaze with a few tablespoons of water.
Roast The Vegetables:
  1. While the onions are caramelizing, you can roast the vegetables. Preheat the oven to 375 degrees F. Toss the chopped zucchini, yellow squash, and pasilla pepper in 2 to 3 tablespoons of olive oil, using your hands to ensure all of the squash is coated. Sprinkle generously with sea salt and Italian seasoning. Spread the vegetables on a large baking sheet and roast for 15 minutes, turning halfway through, or until squash is golden-brown and al dente.
Make the Omelette:
  1. Whisk the eggs and collagen peptides together in a bowl along with some sea salt, until well-beaten (note: if preparing an omelette for more than one person, beat desired amount of eggs. You can also blend the eggs and collagen in a blender).
  2. Heat about a tablespoon of olive oil in a medium-sized skillet over medium heat (note: an 8 to 10-inch skillet works great for a 3-egg omelette). Pour in the egg/collagen mixture and cook until edges and center have set up, about 3 to 5 minutes. Carefully flip and cook another 15 to 30 seconds just to finish cooking the eggs. Transfer the omelette to a plate and stuff with desired amount of roasted vegetables, caramelized onions, and feta cheese. Serve with sweet potato home fries and enjoy.