Paleo Classic Omelette with Ketchup

Elevate your breakfast game with this Paleo Classic Omelette with Ketchup, a wholesome and hearty dish that combines fluffy, veggie-packed eggs with a tangy homemade Paleo-friendly ketchup. Crafted with coconut milk for creaminess and sautéed bell peppers, onions, and spinach for a nutritious boost, this omelette is as satisfying as it is simple to make. The star of the meal is the Paleo ketchup, a naturally sweetened, flavor-packed sauce made from tomato paste, apple cider vinegar, and honey, with subtle hints of garlic and coconut aminos. Ready in just 25 minutes, this recipe is perfect for anyone following a Paleo lifestyle or looking for a dairy-free and gluten-free breakfast option. Serve your golden omelette with a generous side of ketchup for a flavorful twist on a classic morning favorite!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 1

Ingredients

• 3 pieces large eggs
• 2 tablespoons coconut milk
• 1 tablespoon coconut oil
• 0.25 cup bell pepper
• 0.25 cup onion
• 0.5 cup spinach
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 3 tablespoons canned tomato paste
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 0.25 teaspoon garlic powder
• 0.25 teaspoon onion powder
• 1 teaspoon coconut aminos
• 2 tablespoons water

Directions

Step 1

Begin by preparing the Paleo ketchup. In a small saucepan over medium heat, whisk together the tomato paste, apple cider vinegar, honey, garlic powder, onion powder, coconut aminos, and water until smooth.

Step 2

Let the mixture simmer for about 5 minutes, stirring occasionally until it's thickened slightly. Remove from heat and let cool while preparing the omelette.

Step 3

For the omelette, crack 3 large eggs into a mixing bowl. Add coconut milk, salt, and black pepper, and whisk until well combined and slightly frothy.

Step 4

Heat coconut oil in a non-stick skillet over medium-high heat. Sauté the chopped bell pepper and onion in the skillet until soft, about 3 minutes.

Step 5

Add spinach to the skillet and cook until wilted, about 1 minute.

Step 6

Pour the egg mixture over the cooked vegetables. Tilt the pan to distribute the eggs evenly over the vegetables.

Step 7

Cook the eggs undisturbed for about 2-3 minutes, or until the edges start to set. You can gently lift the edges with a spatula and tilt the pan to allow uncooked eggs to flow to the edges.

Step 8

Once the omelette is mostly set, fold it in half using a spatula. Cook for another minute to ensure it's heated through.

Step 9

Slide the omelette onto a plate and serve immediately with a side of your homemade Paleo ketchup.

Nutrition Facts

Serving size	(438.3g)

Amount per serving	% Daily Value*
Calories	508.1

Total Fat 29.5g	0%
Saturated Fat 16.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 558mg	0%
Sodium 931.0mg	0%
Total Carbohydrate 43.9g	0%
Dietary Fiber 5.0g	0%
Total Sugars 30.0g
Protein 22.0g	0%

Vitamin D 120IU	0%
Calcium 142.4mg	0%
Iron 5.3mg	0%
Potassium 853.1mg	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: 50.2%

Protein: 16.6%

Carbs: 33.2%