The classic Western omelet gets a Paleo twist and more nutrition from the addition of spinach and tomatoes and healthy coconut oil for a cooking fat. You can stick with these basics or choose any protein other than ham that suits you. Not feeling the spinach and tomatoes? Feel free to substitute with any veggies you have on hand. How do mushrooms and asparagus sound? Just use what you have because Western omelets work well with any meat, and any veggie. Add a spoonful of salsa for even more flavor!
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Total Time: 25 minutes
Cook Time: 25 minutes
- 4 large egg(s)
- 1 teaspoon(s) coconut oil
- 1/2 medium onion(s) diced
- 1 medium bell pepper(s) diced
- 1 medium tomato(es) diced
- 1 cup(s) spinach
- 1/4 pound(s) ham cooked and diced
- 1/4 teaspoon(s) sea salt to taste
- 1/4 teaspoon(s) black pepper to taste
- Wash and chop vegetables. Set aside.
- Crack eggs into small bowl and beat well. Set aside.
- Heat non-stick skillet over medium heat. When hot, add coconut oil to pan.
- Pour half of the beaten eggs into the skillet and coat the bottom of the pan. When the egg has partially set, scrape the edges and tip the pan so that the uncooked egg at the top can spread to the hot cooking surface of the skillet.
- Immediately after, add half of the vegetables and ham to one half of the omelet and continue to cook until the egg is almost fully set.
- Using a spatula, fold the empty half over top of the ham and veggies. Cook for 2 minutes longer, then serve.
- Repeat the process with the remaining ingredients to make the second omelet.