Caveman Cuisine: The Animal Omelette

A four-egg omelette over-stuffed with bacon and veggies.


4 eggs (scrambled)
4-5 slices of pre-cooked bacon (broken into bite sized pieces)
3 cups fresh organic baby spinach
1/2 cup fresh muchrooms (sliced)
1/4 cup organic carrots (shredded)
2-3 green onions (diced, reserve some for topping)
2 large cloves garlic (sliced thin)
Fresh ground black pepper
2 tbsp coconut oil


In a large non-stick skillet, heat 1 tbsp of coconut oil over medium heat.  Add the carrots and cook for 2-3 minutes before adding the mushrooms, green pepper, and garlic.  Cook for another 2-3 minutes before adding the spinach.  Once the spinach has wilted, add the bacon and continue to cook for another minute or two.  Remove the mixture to a separate plate and cover.

Wipe down the skillet with a paper towel and add the other tbsp of coconut oil.  When the oil has reached medium heat, add the eggs and cook until mostly set.  When the egg moves freely in the pan, slide 1/2 of the egg onto a serving plate.  Pour your toppings onto the plated half of the egg and use the lip of the skillet to flip the other half of the egg over the toppings.

Season with fresh black pepper and a few pieces of green onion.

Serving: One BEAST of an omelette
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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