Paleo Classic 3 Egg Omelet

Start your day with this Paleo Classic 3 Egg Omelet, a wholesome and nutrient-packed breakfast that’s as delicious as it is easy to prepare. Featuring fluffy, protein-rich eggs whisked with creamy coconut milk, this paleo-friendly omelet is loaded with vibrant vegetables like bell peppers, onions, and baby spinach for a burst of flavor and color. A touch of fresh parsley adds a herby freshness, while the subtle richness of olive oil ties it all together. Ready in just 20 minutes, this gluten-free, dairy-free, and low-carb meal is the perfect way to fuel your morning with clean and satisfying ingredients. Whether you’re following a paleo diet or simply looking for a healthy breakfast option, this recipe delivers simplicity and taste in every bite!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 1

Ingredients

• 3 large eggs
• 2 tablespoons coconut milk
• 1 tablespoon olive oil
• 0.5 bell pepper
• 0.25 onion
• 1 handful baby spinach
• 1 tablespoon fresh parsley
• 0.25 teaspoon sea salt
• 0.25 teaspoon black pepper

Directions

Step 1

Crack the eggs into a medium-sized mixing bowl and add the coconut milk. Whisk the mixture until the eggs and coconut milk are fully combined and slightly frothy.

Step 2

Season the egg mixture with sea salt and black pepper, then set aside.

Step 3

Dice the bell pepper and onion into small pieces. Chop the fresh parsley and set aside.

Step 4

Heat the olive oil in a non-stick skillet over medium heat. Add the diced bell pepper and onion to the skillet and sauté for about 3-4 minutes, or until they start to soften.

Step 5

Add the handful of baby spinach to the skillet and continue to sauté for another 1-2 minutes until the spinach wilts.

Step 6

Pour the egg mixture over the vegetables in the skillet, ensuring that it spreads evenly across the surface.

Step 7

Allow the omelet to cook for about 2-3 minutes, or until the edges begin to firm up.

Step 8

Using a spatula, gently lift the edges of the omelet and tilt the skillet slightly to allow any uncooked egg mixture to flow to the edges.

Step 9

Once the omelet is mostly set but still slightly runny on top, sprinkle the chopped parsley over the entire surface.

Step 10

Using the spatula, carefully fold one side of the omelet over the other to create a half-moon shape. Allow it to cook for an additional 1 minute to ensure the center is fully cooked.

Step 11

Slide the omelet onto a plate, cut in half if desired, and serve immediately.

Nutrition Facts

Serving size	(335.1g)

Amount per serving	% Daily Value*
Calories	385.3

Total Fat 29.3g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 1.4g
Cholesterol 558mg	0%
Sodium 824.8mg	0%
Total Carbohydrate 13.8g	0%
Dietary Fiber 2.8g	0%
Total Sugars 5.4g
Protein 20.0g	0%

Vitamin D 120IU	0%
Calcium 136.2mg	0%
Iron 4.7mg	0%
Potassium 466.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.1%

Protein: 20.1%

Carbs: 13.8%