We love omelets in our house; they are a nice way to mix up the typical bacon and eggs breakfast. I love the versatility of them as well. The omelet I made here has whatever veggies and herbs I had in the fridge. I know this omelet is not the prettiest but I’ve found an easy enough way to cook them, and it’s all about the taste right?! This omelet is full of good fats and protein and is probably one of the most filling breakfasts I eat.

*Helpful Hint* If you cut up several veggies of your liking on the weekend, you could easily make an omelet during the weekday, and it would cook at the same rate as just plain eggs and a protein.

Enjoy!

omlet

 

 

 

 

Everything But The Kitchen Sink Omelet
Author: 
Recipe type: Breakfast
Cuisine: Comfort Food
Serves: 1 serving
 
Take whatever veggies you would like to add to the omelet and some cheese. Make sure to cover the pan with fat (lard, butter, ghee) so that the omelet does not stick!
Ingredients
  • 2 slices of bacon or whichever protein you would like
  • ½ cup of chopped veggies of your choice (I added green peppers, onions, mushrooms, asparagus)
  • 3 whisked pasture raised eggs
  • 2-3 slices of grass-fed cheese, preferably raw as well
  • Toppings of your choice (I personally like sour cream, salsa, guacamole)
Instructions
  1. Cook the bacon first in the pan to crisp it up and to help leave a layer of fat in the pan and chop into pieces when done.
  2. Place chopped up veggies and bacon back into pan with bacon fat. If there is not enough fat to create a layer covering the entire pan, add butter or ghee to increase cover surface. Saute for 2-3 minutes until veggies are soft.
  3. Take whisked eggs and pour them in the pan over the bacon and veggies. As the sides crisp up, use a spatula to push the eggs towards the middle to allow more liquid to the sides for even cooking. Once omelet is set in pan, flip it over the best that you can.
  4. Add cheese to one side of the omelet and flip over the other half, covering the cheese. Cook for 3-5 minutes until cheese is melted.
  5. Add your tasty toppings.

Jen Pedri is a pediatric Speech-language Pathologist by day and a Paleonista at-home chef by night. After years of battling health issues she decided to start eating Paleo/Primal in 2013. It has been by far the best decision of her life (beside adopting her dog and marrying her hubby). Her health issues have greatly diminished and she has grown to absolutely love cooking without gluten and grains because of how amazing it makes her feel. She hopes you enjoy her recipes as much as her family does!