Paleo Classic Omelette with Ketchup
Elevate your breakfast game with this Paleo Classic Omelette with Ketchup, a nutritious and flavorful twist on a morning staple. This recipe combines fluffy, coconut milk-enhanced eggs with sautéed bell peppers, onions, and spinach for a vibrant, veggie-packed filling. The star of the show is the homemade Paleo ketchup made from wholesome ingredients like tomato paste, apple cider vinegar, honey, and coconut aminos—perfectly sweet, tangy, and free from processed sugars. Quick and easy to prepare in just 25 minutes, this omelette offers a hearty, protein-rich meal that fits seamlessly into a Paleo lifestyle. Serve it with a drizzle of your freshly made ketchup for a satisfying, health-conscious start to your day.
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Recipe Information
Ingredients
- 3 pieces large eggs
- 2 tablespoons coconut milk
- 1 tablespoon coconut oil
- 0.25 cup bell pepper
- 0.25 cup onion
- 0.5 cup spinach
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons canned tomato paste
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 1 teaspoon coconut aminos
- 2 tablespoons water
Instructions
Begin by preparing the Paleo ketchup. In a small saucepan over medium heat, whisk together the tomato paste, apple cider vinegar, honey, garlic powder, onion powder, coconut aminos, and water until smooth.
Let the mixture simmer for about 5 minutes, stirring occasionally until it's thickened slightly. Remove from heat and let cool while preparing the omelette.
For the omelette, crack 3 large eggs into a mixing bowl. Add coconut milk, salt, and black pepper, and whisk until well combined and slightly frothy.
Heat coconut oil in a non-stick skillet over medium-high heat. Sauté the chopped bell pepper and onion in the skillet until soft, about 3 minutes.
Add spinach to the skillet and cook until wilted, about 1 minute.
Pour the egg mixture over the cooked vegetables. Tilt the pan to distribute the eggs evenly over the vegetables.
Cook the eggs undisturbed for about 2-3 minutes, or until the edges start to set. You can gently lift the edges with a spatula and tilt the pan to allow uncooked eggs to flow to the edges.
Once the omelette is mostly set, fold it in half using a spatula. Cook for another minute to ensure it's heated through.
Slide the omelette onto a plate and serve immediately with a side of your homemade Paleo ketchup.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 30.0 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 142 mg | 11% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 853 mg | 18% | |
*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.
