Paleo Classic Egg Omelet
Start your day with a protein-packed punch courtesy of the Paleo Classic Egg Omelet—a wholesome and flavorful breakfast that’s as nutritious as it is delicious. Featuring farm-fresh eggs as the star ingredient, this recipe is elevated with vibrant sautéed vegetables like spinach, bell peppers, and cherry tomatoes, all brought together in the rich, nutty essence of coconut oil. Perfectly seasoned with a touch of salt and black pepper, this omelet delivers incredible taste while meeting Paleo diet guidelines. Ready in just 25 minutes, this one-pan wonder is ideal for busy mornings or a quick, satisfying meal anytime. Whether you're following a Paleo lifestyle or simply looking for a healthy breakfast option, this veggie-loaded omelet is sure to impress. Enjoy its fluffy texture, savory goodness, and undeniable freshness with every bite!
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Recipe Information
Ingredients
- 3 large eggs
- 1 tablespoon coconut oil
- 1 cup spinach
- 1 cup cherry tomatoes
- 0.5 medium onion
- 0.5 medium bell pepper
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Crack the eggs into a medium-sized mixing bowl, add salt and black pepper, and beat them thoroughly until yolks and whites are well combined.
Chop the onion, bell pepper, and cherry tomatoes into small pieces.
Place a non-stick skillet on medium heat and add the coconut oil. Allow it to melt and coat the bottom of the pan.
Add the chopped onion and bell pepper to the skillet and sauté for about 5 minutes or until the vegetables start to soften.
Stir in the spinach and sauté for another 2 minutes until the spinach is wilted.
Pour the beaten eggs over the sautéed vegetables in the skillet, distributing them evenly.
Arrange the cherry tomatoes on top of the egg mixture.
Allow the egg to cook for about 5 minutes, or until the bottom starts to set.
Gently lift one edge of the omelet with a spatula to check for doneness. If the bottom is golden brown, carefully flip the omelet to cook the other side.
Cook the other side for about 2-3 minutes or until fully cooked.
Slide the omelet onto a plate, fold it in half, and serve hot.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 9.6 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 145 mg | 11% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 950 mg | 20% | |
*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.
