Caveman Cuisine: Cordon Blue Omelette

Start your day the classy way with this classy take on the French-inspired chicken classic.


3oz roasted chicken breast (chopped up)
2oz shaved/sliced ham
1 slice swiss cheese
3 eggs (scrambled)
2 tbsp butter or coconut oil
3 cups fresh spinach


In a large frying pan, cook spinach over medium heat in 1 tbsp butter or oil until completely wilted (~5min).  Remove the spinach and drain on a paper towel.

Wipe down the skillet and add the remaining tbsp of butter or oil.  When the oil is hot, add eggs, leaving them alone for ~2 minutes while they partially set up (If you really want to stay "active", you can lift the edges and swirl the uncooked egg around to help speed the process.

Once the eggs have mostly set up, add cheese, chicken, ham, and spinach over one side of the egg.  Flip the other half of the egg over the meat and cheese and cover, removing from heat.  Allow the omelette to cook with residual heat for ~2 minutes before plating.

Yield: A "blue-ribbon" breakfast!
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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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  1. Spinach does not belong in this recipe. The idea of doing the Cordon Bleu in an omelette is a good one. Thanks.

  2. Made this for my honey earlier, he loved it. Something different for a change