Paleo Loaded Omelet
Elevate your breakfast routine with this hearty and satisfying Paleo Loaded Omelet! Bursting with flavor, this dish combines fluffy eggs whisked with creamy coconut milk for a rich base, folded around a delectable filling of crispy bacon, sautéed mushrooms, sweet red bell pepper, wilted spinach, and fresh green onions. Topped with creamy avocado slices, this protein-packed omelet is both Whole30-friendly and Paleo-approved, making it the ultimate healthy start to your day. Ready in just 30 minutes, it's a quick and nourishing meal that’s perfect for busy mornings but impressive enough for a weekend brunch. Whether you're following a Paleo diet or simply craving a wholesome, low-carb breakfast, this loaded omelet will leave you energized and full!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons coconut milk
- 4 slices bacon
- 1 cup mushrooms
- 1 cup baby spinach
- 0.5 cup red bell pepper
- 2 pieces green onions
- 0.5 pieces avocado
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by prepping the ingredients. Slice the bacon into small strips, dice the mushrooms, red bell pepper, and chop the green onions. Halve the avocado and slice one half into thin strips. Set these aside.
In a medium-sized bowl, crack the eggs and add the coconut milk. Whisk together until well combined and season with salt and black pepper.
Heat a large non-stick skillet over medium heat. Add the bacon strips and cook until crispy, about 5 minutes. Remove the bacon from the skillet and place on a paper towel-lined plate to drain excess fat.
In the same skillet, add the mushrooms and red bell pepper. Sauté the vegetables in the residual bacon fat until they are soft and golden brown, about 4 minutes. Add the baby spinach and green onions, cooking for an additional 2 minutes until the spinach is wilted. Remove the vegetables from the skillet and set aside with the bacon.
Wipe the skillet clean and add 1 tablespoon of olive oil, heating over medium-low heat.
Pour the egg mixture into the skillet, cooking gently. Allow the edges to set slightly, then use a spatula to pull the edges toward the center, letting the uncooked eggs flow to the edges.
Once the omelet is mostly set but still slightly runny on top, evenly distribute the cooked vegetables and bacon mixture on one half of the omelet.
Carefully fold the other half of the omelet over the filling using a spatula.
Continue to cook the omelet for another 1 to 2 minutes to ensure it is completely cooked through.
Slide the omelet onto a serving plate and top with the sliced avocado.
Serve immediately and enjoy your loaded Paleo omelet!
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 2275 mg | 99% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 9.2 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 192 mg | 15% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1760 mg | 37% | |
*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.
