Half omelet, half frittata, and 100 percent good for you! The Omelettata is a breeze to make, and with your Veggie Bullet, you can cut the prep time in half! Packed with all of the best veggies, like broccoli, mushrooms, and onions, it's a great, nutrient-rich breakfast to start your day!

Of course, no one’s stopping you from enjoying the Omelettata for lunch or dinner. Find this and other healthy recipes on Rachael’s Good Eats!

  • ¾ Medium Zucchini
  • ⅓ Cup Mushrooms, sliced
  • ¼ Cup Red Onion
  • ¼ Red Bell Pepper
  • 1 Tablespoon Olive Oil, split
  • ½ Cup Broccoli, roasted
  • 2 Eggs, free range
  • ¼ Teaspoon Red Pepper Flakes, or seasoning of choice
  • 3 Tablespoons Unsweetened Almond Milk
Steps to Prepare
  1. Using your Veggie Bullet, spiralize the zucchini and set aside.
  2. Switch to the Slicer Blade to slice the mushrooms and red onion.
  3. Using a knife, cut the red bell pepper into very thin strips and set aside.
  4. Turn the oven on broil (high - 500 F). In an 8-inch cast iron skillet, heat olive oil and add the onion and mushroom to cook for 5 minutes. Add spiralized zucchini and roasted broccoli and toss for 1 to 2 minutes.
  5. Whisk eggs, almond milk and spices in a bowl. Spray the skillet again with oil to coat the pan, then pour egg mixture over the top.
  6. Let cook on medium for 3 to 5 minutes, or until the edges are slightly brown and starting to cave in.
  7. Assemble red bell pepper strips into a heart and place in the center of the eggs. Move entire skillet to oven on broil and let cook for about 3 minutes or until fluffy and starting to brown.
  8. Enjoy!
  1. Not a fan of red pepper flakes? Season the dish with chili powder, turmeric, ground black pepper, or other spices of your choice.
  2. Don't have a Veggie Bullet? You can use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, or a knife and cutting board to slice. Expect additional prep time and counter space.


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