Paleo Omelette Rice
Elevate your classic comfort food with a healthy twist in this Paleo Omelette Rice recipe—a grain-free, protein-packed delight that’s perfect for breakfast, lunch, or dinner! Instead of traditional rice, this dish features fluffy cauliflower rice infused with sautéed vegetables, tender chicken breast, and a flavorful splash of coconut aminos. Topped with golden, almond milk-enhanced omelettes that wrap the filling in a warm embrace, this recipe is an ideal blend of wholesome and indulgent. Ready in just 40 minutes, it’s gluten-free, dairy-free, and made with clean ingredients for those following paleo diets or seeking nutritious alternatives. Garnished with fresh green onions, each serving is bursting with savory goodness and timeless appeal. Get ready to create a hearty meal that’s as nourishing as it is satisfying!
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Recipe Information
Ingredients
- 1 large head cauliflower
- 2 tablespoons olive oil
- 1 small onion
- 1 medium carrot
- 1 medium bell pepper
- 1 cup cooked chicken breast
- 2 tablespoons coconut aminos
- 4 large egg
- 0.25 cup almond milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons green onions
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and core from the cauliflower and cut it into large florets. Using a food processor, pulse the cauliflower florets until they reach a rice-like texture. Set aside.
Dice the onion, carrot, and bell pepper into small pieces and set them aside.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the diced onion and sauté for about 3 minutes until translucent.
Add the diced carrot and bell pepper to the skillet and continue to cook for another 5 minutes, or until the vegetables are tender.
Stir in the cauliflower rice, followed by the cooked chicken breast. Pour the coconut aminos over the mixture and cook for another 5-7 minutes, allowing the flavors to blend well. Once done, remove from heat and keep warm.
In a small mixing bowl, whisk together the eggs, almond milk, salt, and black pepper until fully combined.
In another clean, non-stick skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Pour in half of the egg mixture to make the first omelette.
Cook the omelette for 2-3 minutes, or until the edges start to set and the bottom is lightly golden. Carefully flip the omelette and cook for another 1-2 minutes on the other side.
Remove the omelette from the pan and repeat the process with the remaining egg mixture to create a second omelette.
Place each omelette on a plate and spoon half of the cauliflower chicken rice mixture on one side of the omelette. Fold the other side over to form a half-moon shape, covering the rice.
Garnish with chopped green onions and serve immediately. Enjoy your Paleo Omelette Rice!
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1796 mg | 78% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 18.4 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 281 mg | 22% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2312 mg | 49% | |
*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.
