Whole30 Taco Omelette
Elevate your breakfast game with this hearty and flavorful Whole30 Taco Omelette, a protein-packed recipe that combines the savory essence of taco night with the simplicity of a wholesome omelette. Made with tender grass-fed ground beef, vibrant veggies like red bell peppers and onions, and perfectly seasoned with Whole30-compliant taco seasoning, this dish is a delicious and nutritious way to fuel your day. The fluffy eggs serve as the ideal wrap for the taco-inspired filling, while creamy guacamole and fresh cilantro add an irresistible finishing touch. Ready in just 25 minutes, this quick and easy single-serving recipe is gluten-free, dairy-free, and paleo-friendly—perfect for anyone craving a healthy yet satisfying breakfast, brunch, or even dinner.
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Recipe Information
Ingredients
- 3 large eggs
- 4 oz ground beef (grass-fed, if possible)
- 0.25 cup, diced red bell pepper
- 0.25 cup, diced yellow onion
- 0.25 cup, diced tomato
- 1 tbsp avocado oil
- 1 tsp Whole30-compliant taco seasoning
- 2 tbsp guacamole
- 1 tbsp, chopped fresh cilantro (optional)
- 0.25 tsp salt
- 0.25 tsp black pepper
Instructions
Heat a medium skillet over medium heat and add half the avocado oil.
Add the ground beef to the skillet, breaking it up with a wooden spoon as it cooks. Cook for 4-5 minutes until browned, then add the taco seasoning, red bell pepper, and onion. Stir to combine and cook for another 2-3 minutes until the vegetables are softened. Remove the beef mixture from the skillet and set aside.
In a small bowl, whisk the eggs with the salt and black pepper until fully combined.
Wipe the skillet clean, reduce heat to medium-low, and add the remaining avocado oil.
Pour the whisked eggs into the skillet, tilting the skillet to spread the eggs into an even layer. Let the eggs cook undisturbed for 1-2 minutes, or until the edges are set.
Once the edges set but the center is still slightly soft, spoon the ground beef mixture onto one half of the omelette. Sprinkle the diced tomato on top of the beef mixture.
Using a spatula, carefully fold the empty half of the omelette over the filling. Cook for another 1-2 minutes to ensure the eggs are fully cooked and the filling is hot.
Gently slide the omelette onto a plate. Top with guacamole and garnish with fresh cilantro, if desired. Serve immediately.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.8 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 130 mg | 10% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 939 mg | 20% | |
*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.
