The Perfect Paleo Omelette
Here’s my quick and easy omelette recipe. I love serving them individually in 20 cm stainless steel or cast iron pans, and they look spectacular served on rustic wooden boards. My organic egg omelettes take around 5 minutes to make and they make a delicious brunch or quick and healthy dinner. I’ve given you 2 options below – Hubby loves the one with shaved organic ham and I can’t get enough of greens so I always opt for my kale and spinach filling. It’s best to serve your omelettes as soon as they are made, and enjoy it with fresh pineapple and cucumber juice.
What’s great about it:
Eggs are high in protein and contain all the essential amino acids needed for growth and repair. Including quality protein sources into your meals every day supports weight loss + healthy metabolism, maintains a healthy immune system, curbs appetite and helps to sustain lean muscle. Tomato is full of antioxidants, in particular lycopene that may prevent a number of diseases, including cancer and heart disease. Green super foods such as kale and spinach help to increase alkalinity and detoxification in your body that can promote healing. They are also rich in vitamins A, C and K and folic acid, as well as calcium, potassium, copper and iron. These nutrients are necessary for healthy bones, skin and eyes. If you’re sipping a little cucumber + pineapple juice on the side, you can take pleasure in knowing that the pineapple contains bromelain, that aids digestion as well as having anti-inflammatory properties.
50 g Organic or free ham off the bone – shaved thinly ( see notes for my vegetarian alternative )
1 teaspoon olive oil
3 organic eggs
1 ripe tomato, chopped
handful micro herbs or other greens
Sauté ham in a little olive oil in a 20 cm quality stainless steel pan or cast iron pan - over a medium heat until you have a few little crisp edges.
Lightly beat your eggs in a bowl and season with a little pepper. Don’t over mix your eggs, they should just be incorporated and I like to still make out bits of yolks and some white.
Add eggs to the pan and gently stir through during the cooking process until the eggs are cooked to your liking. Make sure to use your fork and stir the eggs, it should resemble a very moist scrambled egg at this stage.
Leave the pan on the heat for a few seconds to set the base and top with tomato and micro herbs.
Serve immediately in the pan on a wooden board and enjoy.
Add 1 tablespoon Basil Pesto
Sautéed kale and spinach filling for omelettes - use the above recipe omitting the ham and top with my favourite alkalinising green option.
1 bunch kale or calvolo nero
100 g baby spinach leaves
1 tablespoon olive oil
Sea salt and freshly ground pepper
1 small bunch parsley, chopped
Wash and trim the kale leaves, removing the tough inner stalks.
Shred the leaves finely and place into a large bowl.
Heat a large pot over a medium heat with 1 tablespoon olive oil.
Add the kale and sauté for 3 minutes or until leaves have softened and are wilted.
Add spinach and mix through for 30 seconds until just starting to wilt.
Season with sea salt, pepper, parsley and a little lemon juice.
Spoon over the top of your omelette in the pan – as much greens as you love !
Serve and enjoy or top with inspiration such as Meredith goats feta.