Caveman Cuisine: Gooey Gruyere Omelette

A three-egg omelette stuffed with melty Gruyere cheese, creamy basil pesto, and smokey turkey breast.


1oz shredded Gruyere cheese (I used a Swiss raw-milk variety available at Whole Foods)
3 eggs (scrambled)
3oz smoked turkey breast lunch meat (broken up into small pieces)
1-2 tbsp prepared pesto (see One Step Walnut Pesto for recipe)
Fresh ground black pepper
1 tbsp butter or ghee


Melt butter or ghee over medium heat in a small frying pan.  Season your eggs with black pepper and add them to the pan once the oil is hot.  Allow the eggs to set most of the way before adding cheese, turkey, and pesto.  Fold the omelette in half and cover for 2-3 minutes to melt the cheese and to allow the eggs to set completely.

Yield: One melty, creamy, and smokey meal!
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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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