Paleo Classic Egg Omelette
Start your day the paleo way with this vibrant and nutrient-packed *Paleo Classic Egg Omelette*. Made with just a handful of wholesome ingredients, including fresh spinach, cherry tomatoes, bell peppers, and aromatic garlic, this omelette is a flavorful and healthy twist on a breakfast favorite. Whisked to perfection and seasoned with a touch of salt, black pepper, and fresh parsley, this easy-to-follow recipe is ready in just 20 minutes, making it a quick option for busy mornings. Cooked in olive oil for that perfect, golden finish, this dish is naturally gluten-free, dairy-free, and packed with protein and veggies to fuel your day. Whether you're following a paleo lifestyle or just looking for a clean and delicious breakfast idea, this omelette is sure to become a staple in your kitchen. Serve it hot, straight from the skillet, and savor every bite!
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Recipe Information
Ingredients
- 3 pieces large eggs
- 1 tablespoon olive oil
- 1 cup fresh spinach
- 6 pieces cherry tomatoes
- 0.5 medium bell pepper
- 0.25 medium red onion
- 1 clove garlic
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley
Instructions
Crack the eggs into a bowl and whisk them until the yolks and whites are fully combined and slightly frothy.
Season the eggs with salt and black pepper. Set aside.
Slice the cherry tomatoes in half, dice the bell pepper and the red onion, and mince the garlic.
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced red onion and minced garlic to the hot skillet. Sauté for about 2 minutes until the onion is translucent and the garlic is fragrant.
Add the bell pepper and cherry tomatoes to the skillet. Cook for another 3 minutes, stirring occasionally, until the vegetables are tender.
Add the fresh spinach to the skillet and cook for 1 minute until wilted.
Spread the vegetable mixture evenly across the skillet, then pour the whisked eggs over the top.
Allow the eggs to set around the edges, then gently push the edges toward the center with a spatula, allowing the uncooked eggs to flow to the edges.
Continue cooking for another 2-3 minutes until the omelette is fully cooked and set to your desired level of doneness.
Sprinkle the chopped fresh parsley over the top.
Gently fold the omelette in half and slide it onto a serving plate.
Serve immediately and enjoy your Paleo Classic Egg Omelette!
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.7 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 152 mg | 12% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 660 mg | 14% | |
*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.
