Paleo Classic 3 Egg Omelet
Elevate your breakfast game with this *Paleo Classic 3 Egg Omelet*, a protein-packed, dairy-free dish bursting with wholesome flavors. Made with creamy coconut milk, vibrant veggies like bell pepper, onion, and spinach, and seasoned to perfection with sea salt, black pepper, and fresh parsley, this omelet is as delicious as it is nutritious. Cooking in olive oil adds a rich, healthy touch, while the fluffy texture of the eggs pairs beautifully with the tender sautéed vegetables. Ready in just 20 minutes, this easy paleo-friendly recipe is perfect for busy mornings or a quick midweek meal. Serve it warm for a satisfying, hearty start to your day!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons coconut milk
- 1 tablespoon olive oil
- 0.5 bell pepper
- 0.25 onion
- 1 handful baby spinach
- 1 tablespoon fresh parsley
- 0.25 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Crack the eggs into a medium-sized mixing bowl and add the coconut milk. Whisk the mixture until the eggs and coconut milk are fully combined and slightly frothy.
Season the egg mixture with sea salt and black pepper, then set aside.
Dice the bell pepper and onion into small pieces. Chop the fresh parsley and set aside.
Heat the olive oil in a non-stick skillet over medium heat. Add the diced bell pepper and onion to the skillet and sauté for about 3-4 minutes, or until they start to soften.
Add the handful of baby spinach to the skillet and continue to sauté for another 1-2 minutes until the spinach wilts.
Pour the egg mixture over the vegetables in the skillet, ensuring that it spreads evenly across the surface.
Allow the omelet to cook for about 2-3 minutes, or until the edges begin to firm up.
Using a spatula, gently lift the edges of the omelet and tilt the skillet slightly to allow any uncooked egg mixture to flow to the edges.
Once the omelet is mostly set but still slightly runny on top, sprinkle the chopped parsley over the entire surface.
Using the spatula, carefully fold one side of the omelet over the other to create a half-moon shape. Allow it to cook for an additional 1 minute to ensure the center is fully cooked.
Slide the omelet onto a plate, cut in half if desired, and serve immediately.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 825 mg | 36% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.4 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 136 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 466 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
