Bowls are all the rage you guys – burrito bowls, Buddha bowls, smoothie bowls and the list goes on. One more to add, these roasted red pepper and goat cheese omelette bowls. Because if you’re going to bowl it for lunches and snacks and dinners, you may as well bowl it for breakfast too.
One bowl trend I hope NEVER picks up speed ever again – bowl haircuts, for girls. Basically my entire childhood scarred. It was my birthday a few months ago, and my mom posted a photo on Facebook of me when I was 5, with the infamous bowl cut. My husband’s exact words, “well that’s one way to make sure no one abducts your kid”…
Was I offended? No. Because A). I never take myself too seriously, and B). He’s totally right (which rarely happens BTW). It’s a trend that was just as bad as mullets on little boys. To which I gave my son…
Look, we’ve all been there – family photos scheduled and your kid needs a hair cut. You don’t want a ‘full on’ haircut because they always end up looking waaaaay too groomed, waaaaay too ‘deer-in-headlights’ with a fresh cut. So I did what all moms do – played hairdresser in the kitchen just to trim up the bangs a bit. I trim my split ends all the time, so how hard could it be?
Just a word of warning – if your son has wavy hair that’s a tad out of control, and you think trimming bangs will make him look more put-together, you WILL give your kid a mullet haircut. It’s inevitable. And by that time it’s too late because family photos are the next morning. And then your 2016 Christmas photo is mullet-child. At least he won’t ever get abducted. So there’s that.
You can’t REALLY tell it’s mullet in most of the photos, because I obsessively kept sweeping the excess side/back hair behind his ears. But it was stressful – I’m all, “whoever you do, DO NOT shoot from an angle. Straight on!” Keeping things perfectly placed just isn’t my forte. Which is why I love these roasted red pepper and goat cheese omelette bowls – I can throw all the goodies in the center of that egg-licious bowl and not have to worry about angles or placement. All I need to do is devour.
Fresh basil folded into an egg base, topped with sweet roasted red peppers and creamy goat cheese is pretty much the most epic flavor profile to ever hit breakfast. Don’t let the name – roasted red peppers and goat cheese omelette bowls fool you either – the options for customization are endless. Add some chicken or breakfast sausage, throw in any leftover roasted veggies, drizzle on a little hot sauce or tahini, then go forth and conquer my friends! Or sub the goat cheese for a few sliced, sautéed mushrooms if you’re dairy free or doing a Whole30. Mmmmm
And don’t fret if you don’t have time to whip up a nice omelette and roast a batch of peppers. It would be great and all – if we actually had time to brew some coffee, watch the sun roll in, and leisurely cook a pretty breakfast, but REAL WORLD ALERT – most of us don’t. Which is why I make the elements to these bowls beforehand, so I can quickly reheat, assemble, eat, and go!
Roasted Red Pepper and Goat Cheese Omelette Bowls
To start, place a small pan over the stove over medium heat and add 1 1/2 teaspoons coconut oil (or omit if using a non-stick pan). As the oil heats up, crack 2 eggs in a glass bowl and add 2 tablespoons almond or coconut milk, 1 heaping tablespoon of freshly chopped basil, a dash of salt, and 1/2 teaspoon arrowroot powder mixed with 1/4 teaspoon water. Whisk well, then pour into the pan.
Cook for 3-4 minutes, carefully pressing the outer edges inward as it’s cooking, so the runny, uncooked eggs flow around the sides of the pan. The top should be slightly ‘wet’ looking, but almost cooked through before flipping. Using a large spatula, gently flip the omelette, cooking an additional 2-3 minutes.
Remove from the pan and place in the center of a small bowl. Stuff with roasted red peppers and crumbled goat cheese, and garnish with more fresh basil.
Time Saver Tip
Roast the peppers beforehand and store, or buy them pre-made! You can also cook the omelette beforehand and store in the refrigerator, using pieces of parchment paper between each omelette when storing within a container.
A savory breakfast you simply can’t beat. But if you’re curious to try a few others, check out this meaty marinara eggs and squash, caramelized onion and butternut squash crustless quiche, or this Whole30 meatless power bowl for inspiration!
- 1 red pepper (or pre-made jarred roasted red peppers, drained)
- 2 eggs
- 2 tablespoons coconut or almond milk
- 1 tablespoon fresh chopped basil
- ½ teaspoon arrowroot powder + ¼ teaspoon water
- ⅛ teaspoon salt
- 1-2 teaspoons crumbled goat cheese
- fresh basil to garnish
- If making roasted red peppers yourself, preheat oven to 425 degrees
- Slice the red pepper in half and discard the seeds. Place cut-side down on a greased baking sheet and roast for 20 minutes, or until the skin is charred. Let cool slightly and peel off the skin, then cut into strips
- Heat a small pan over medium and add 1½ teaspoons coconut oil (omit if using a non-stick pan)
- While waiting for oil to heat, crack 2 eggs in a tall glass or bowl, then add the almond or coconut milk, basil, a pinch salt, and the combined arrowroot/water mixture. Whisk well then pour into the pan
- Cook eggs for 3-4 minutes, carefully pressing the outer edges inward as it's cooking, so the runny, uncooked center eggs flow around the sides. The top should be slightly 'wet' looking, but almost thoroughly cooked before flipping
- Gently flip the omelette, cooking an additional 2-3 minutes. Remove from heat
- Place the egg into a small bowl and add ½ sliced roasted red pepper, goat cheese, and fresh basil into the center