Cauliflower Bacon Veggie Omelette (High Protein Breakfast)

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Total Time:
15 minutes mins

Yields:
2 servings
Recipe
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Most mornings at our home start with a skillet and whatever veggies are hanging around the fridge. Having tested protein heavy breakfasts for my family for more than ten years (and steering clear of sugary, bread‑heavy meals), this cauliflower omelette with bacon has become our weekday special. Fifteen minutes, one pan, and breakfast turns out looking like a golden pizza you can eat by the slice.

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Looking for more morning flavor with less sugar? Check out my roundup of savory gluten and dairy free breakfast ideas.

Imagine crisp bacon sizzling away, red onion softening in the drippings, and thin ribbons of kale wilting into a fluffy blanket of beaten eggs.

The real twist is the cauliflower: sliced (no chopped), it roasts nicely turning buttery and rich, almost like potatoes, but lighter and packed with sulforaphane (phytochemical known for antioxidant and detoxifying properties).

This cauliflower omelette is gluten and dairy free, paleo and Whole30 friendly, kid approved, and best of all: filled with protein to keep everyone satisfied until lunch.

Why This Cauliflower Omelette Is Worth Adding To Your Menu

Serious protein in one skillet: keeps hunger stable for hours, reduces cravings.
This cauliflower omelette checks every box on my Building a Healthy Plate Guide: protein, fiber‑rich veggies, and healthy fats, all in one pan.
Veggie Boost Without the Carb Load: thin cauliflower melts into a creamy bite, providing nutrients and volume without starch.
15-minute “breakfast pizza”: chop, mix, pour, flip, minimal dishes, maximum return.
Everyone at the table can dig in: naturally paleo, Whole30, gluten and dairy free.

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Print Recipe

Cauliflower Bacon Veggie Omelette Recipe

Quick 15 minute hearty omelette packed with veggies like cauliflower, kale, tomatoes, and bacon, making it a protein rich, low carb, gluten and dairy free wholesome breakfast.

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Prep Time
5 minutes mins
Cook Time
10 minutes mins
Total Time
15 minutes mins
Course:
Breakfast
Cuisine:
All
Servings:
2 servings
Calories:
290kcal
Author:
Olga Caz
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Ingredients 1x 2x 3x

5 eggs – pasture‑raised
3 bacon strips – pork or turkey
6-7 cauliflower florets – sliced thin (≈ 1½ cup)
¼ medium red onion – chopped
2 large dino kale leaves – stems removed, chopped
4-5 cherry tomatoes – diced
¼  tsp sea salt + pinch black pepper

Instructions

Prepare the veggies first: wash, chop and slice everything.
Sear Bacon: heat an 8‑inch skillet over medium‑high. Add bacon (you can chop or leave them as they are); cook 2 min on one side until it begins to render fat.
Caramelize Onion: scatter chopped red onion around bacon; sauté 1 minute.
Mix Egg Filling: in a bowl whisk eggs, sliced cauliflower, kale, tomatoes, salt, and pepper just until combined.
Pour & Cook Low: reduce heat to low. Pour egg mixture over bacon/onion. Cover; cook 5 minutes until edges set and the top starts to firm.
Flip Omelette: place a large dinner plate over skillet (enough to cover it), flip to release omelette, then slide it back into pan to cook second side 2–3 minutes. Make sure the omelette is detached from bottom with a spatula before flipping.
Serve: transfer to a board, slice into wedges, add some salad, greens or avocado and enjoy hot.

Notes

The omelette weighs roughly 450 g once cooked. So each half‑wedge (one serving) is approximately 225 g.

Serving Ideas

Top with avocado slices and a sprinkle of micro‑greens.
Add a side of kimchi or sauerkraut for a probiotic kick.
Pair with a simple arugula salad dressed in olive oil and lemon.

Storage

Fridge: Cool, wrap wedges, and store up to 3 days.
Reheat: Warm in a covered skillet over low heat or 40 sec in the microwave.

Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!

Nutrition

The information shown is an estimate provided by an online nutrition calculator.

Consider more breafast ideas: 17 Gluten Free Dairy Free Breakfast Ideas Healthier Than Store-bought.

Nutritional Benefits

It provides aprox. 23 g protein per serving (if it’s 2 servings).
Rich in sulforaphane (cauliflower) & lutein (kale) for detox & eye health.
Bacon fat helps absorb fat‑soluble vitamins A, D, K.

Tried This Recipe? I’d love to hear how it turned out! Tap ⭐⭐⭐⭐⭐ to rate it or leave a quick comment below! your feedback helps other readers (and keeps me creating new treats).

Main Ingredients And Easy Swaps

Ingredients	Easy Substitutions / Notes
5 pasture‑raised eggs	Use 4 extra large eggs if that’s what you have.
3 bacon strips	Sub turkey bacon or omit for vegetarian.
6-7 cauliflower florets, thin sliced	Broccoli or diced zucchini also work.
¼ red onion, chopped	Shallot or green onion for milder taste.
2 large dino (lacinato) kale leaves	Or use chopped Spinach or chard.
4-5 cherry tomatoes	diced sun‑dried tomatoes also work, or use peppers.
Salt & pepper	or chilly flakes for heat.

Omelette Preparation: Step‑by‑Step

How To Make This Veggie Omelette Perfectly Golden Brown On Both Sides

Prepare vegetables: cauliflower sliced, tomatoes diced, onions chopped, kale sliced, set aside.
Sear the bacon: heat an 8 to 10-inch skillet over medium-high; cook bacon until halfway crisp, then flip.
Caramelize the onion: sprinkle chopped onion on bacon; sauté 1 minute. Meanwhile combine the eggs with veggies.
Mix Eggs & Veggies: in a bowl whisk eggs, cauliflower, kale, tomatoes, salt & pepper.
Pour & Cook Low: reduce heat to low; pour egg mixture over bacon and onion layer. Cover and cook for 5 minutes.
Flip The Omelette: cover the skillet with a platter, flip the omelette, then slide it back in the pan. Cook for 2–3 minutes more on this side.
Slice & Serve: transfer to plate, cut into wedges, and add some of extras suggested below. Or grab‑and‑go: tuck a wedge into a gluten‑free wrap with avocado for a packable breakfast.

Tried and True Coach’s Tips & Variations

Sulforaphane Boost: Keep cauliflower thin; quick cooking preserves its anti‑inflammatory compounds.
Extra Protein: Add ¼ cup diced cooked chicken or a spoon of hemp seeds to the egg mix.
Kid Hack: Chop veggies small, kids notice flavor, not texture.
Pan Size Matters: Stick with an 8-inch pan for a large, diner‑style omelette. The smaller diameter makes the eggs rise rather than spread. Include one extra egg if your only skillet is 10 inches to keep the thickness (and flipability) unchanged.

Serving Ideas and Perfect Combinations

Avocado & Micro‑Greens: lay a few avocado slices alongside the omelette wedge and scatter micro‑greens or fresh basil on top.
Fermented Fix: a forkful of sauerkraut, kimchi or sliced fermented cucumbers on the side adds probiotics and a tangy contrast to the smoky bacon.
Simple Green Salad: pair with arugula tossed in olive oil and balsamic for a light, fiber‑rich anti-inflammatory food that balances the protein of the omelette.
Morning Beverage Match: try it with a herbal tea (anti‑inflammatory), fresh healthy juices or a dairy free matcha latte.

FAQ

Can I add some dairy to it?

Add ¼ cup goat cheese when pouring eggs for a creamy texture.

Best skillet size?

8‑inch for good-sized wedges; 10‑inch for thinner, faster cook.

Meal‑prep tip?

Pre slice veggies the night before and mix with eggs just before cooking.

More Breakfast Ideas To Try

3 Dairy Free Waffles Recipes (Gluten Free) + Waffle Toppings

Gluten Free Dairy Free Crepes + Fillings +Video

Fluffy Sweet Potato Pancakes (1-Bowl, GF/DF Options)

Easy 5-Ingredient Apple Pancakes

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