Paleo Western Omelette
Whip up a nutritious and satisfying Paleo Western Omelette, perfect for fueling your day with wholesome, protein-packed ingredients. This recipe transforms the classic breakfast favorite into a grain-free, dairy-free delight featuring three large eggs whisked with creamy, full-fat coconut milk for a silky texture. Sautéed onions, vibrant bell peppers, and sugar-free, nitrate-free ham bring a hearty burst of flavor, all lightly seasoned for a balanced finish. Cooked in olive or avocado oil, this omelette showcases clean eating without compromising on taste. Ready in just 20 minutes, it's a quick and flavorful meal that's ideal for Paleo enthusiasts and anyone seeking a healthy, delicious start to their morning. Garnish with fresh parsley for an optional pop of freshness and serve piping hot for a satisfying breakfast or brunch treat!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons coconut milk (unsweetened, full-fat)
- 1 tablespoon olive oil (or avocado oil)
- 0.5 cup (diced) onion
- 0.5 cup (diced) green bell pepper
- 0.5 cup (diced) red bell pepper
- 0.5 cup (diced) ham (sugar-free, nitrate-free)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon (chopped) fresh parsley (optional, for garnish)
Instructions
Crack the eggs into a mixing bowl and whisk together with the coconut milk until the mixture is fully combined.
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the diced onion, green bell pepper, and red bell pepper to the skillet. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are tender and slightly softened.
Add the diced ham to the skillet and cook for an additional 1-2 minutes to warm it through.
Season the sautéed vegetables and ham with salt and black pepper, stirring to combine.
Evenly spread out the vegetable and ham mixture in the skillet and pour the egg mixture over the top, tilting the pan if needed to ensure the eggs coat the bottom evenly.
Reduce the heat to low and let the egg mixture cook undisturbed for 3-4 minutes, until the bottom is set and the edges begin to lift away from the pan.
Using a spatula, carefully fold the omelette in half and continue to cook for another 1-2 minutes, or until the eggs are fully cooked through.
Transfer the omelette to a plate and garnish with fresh parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 1552 mg | 67% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.6 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 139 mg | 11% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 900 mg | 19% | |
*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.
