Roasted Red Pepper and Goat Cheese Omelette Bowls

A healthy breakfast solution that can be made beforehand! These savory roasted red pepper and goat cheese omelette bowls are bursting with rich flavor! Omit the cheese for a Whole30 option!



  1. If making roasted red peppers yourself, preheat oven to 425 degrees
  2. 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
  3. Heat a small pan over medium and add 1 1/2 teaspoons coconut oil (omit if using a non-stick pan)
  4. 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
  5. 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
  6. Gently flip the omelette, cooking an additional 2-3 minutes. Remove from heat
  7. Place the egg into a small bowl and add 1/2 sliced roasted red pepper, goat cheese, and fresh basil into the center