Paleo Taco Omelette
Elevate your breakfast or brunch game with this flavorful Paleo Taco Omelette, a hearty and low-carb recipe that’s packed with bold spices and wholesome ingredients. This protein-rich dish combines pasture-raised eggs with taco-seasoned grass-fed ground beef, infused with chili powder, cumin, and paprika for a zesty kick. Fresh veggies like juicy cherry tomatoes and crisp diced red bell peppers add a refreshing contrast, while creamy avocado slices and a sprinkle of chopped cilantro bring a delightful finishing touch. Ready in just 25 minutes, this gluten-free and dairy-free omelette is perfect for those following a paleo lifestyle or anyone looking for a satisfying, nutrient-packed meal. Serve with a squeeze of lime for an extra burst of flavor!
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Recipe Information
Ingredients
- 200 grams ground beef (grass-fed)
- 1 tablespoon coconut oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon sea salt
- 0.25 teaspoon black pepper
- 3 large eggs (pasture-raised)
- 1 tablespoon unsweetened almond milk
- 0.5 cup red bell pepper (diced)
- 0.25 cup cherry tomatoes (halved)
- 0.5 avocado (sliced)
- 2 tablespoons fresh cilantro (chopped)
- 1 lime wedge (optional, for serving)
Instructions
Heat a skillet over medium heat and melt the coconut oil.
Add the ground beef to the skillet and cook until browned, about 5-7 minutes, breaking it up into small pieces.
Season the beef with chili powder, ground cumin, paprika, garlic powder, onion powder, sea salt, and black pepper. Stir well and cook for an additional 2 minutes to let the flavors combine. Remove the beef from the skillet and set aside.
In a small bowl, whisk together the eggs and almond milk until frothy.
Wipe the skillet clean and place it back on medium heat. Lightly coat the skillet with a bit more coconut oil if needed.
Pour the whisked eggs into the skillet, tilting to distribute them evenly. Let the eggs cook undisturbed until they are mostly set but still slightly runny on top, about 2-3 minutes.
Sprinkle the diced red bell pepper and halved cherry tomatoes onto one half of the omelette. Then add the cooked taco-seasoned beef on top of the vegetables.
Carefully fold the other half of the omelette over the filling and cook for an additional 1-2 minutes to ensure the eggs are fully cooked.
Gently slide the omelette onto a plate and top with avocado slices, fresh cilantro, and a squeeze of lime if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 996 mg | 43% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 6.1 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 174 mg | 13% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1368 mg | 29% | |
*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.
