Spicy Spaghetti Squash & Veggie Omelet

By SpartyGreenMom

Ingredients

• 1 pastured organic egg
• 1 tablespoon water
• 1/2 teaspoon cold-pressed extra virgin olive oil
• 2 tablespoons finely chopped shallots
• 1 medium tomato, seeded and chopped
• 1/2 cup of cooked spaghetti squash
• “Real” Salt, to taste
• Red chili flakes, to taste

Details

Servings 1
Adapted from cleancuisineandmore.com

Preparation

Step 1

Crack the egg in a medium-sized mixing bowl, add 1 tablespoon of water and whisk well with a fork. Set aside.
Heat the oil in a heavy skillet over medium-high heat. Add the shallots and sauté briefly until just soft. Add the tomato and cooked spaghetti squash and mix vegetables together. Season vegetables with salt and red chili flakes. Remove the vegetables from the heat and transfer to another bowl.
Lightly oil the skillet and set the burner to medium heat. When the skillet is hot, pour in the egg mixture and cook for about 2 minutes, or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for another 2 minute or so, or until the center of the omelet starts to look dry.
Spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another minute or so. Slide the omelet out of the skillet and onto a plate. Cut in half and serve at once.