Paleo Loaded Omelet

Start your day with a protein-packed Paleo Loaded Omelet that’s bursting with flavor and wholesome ingredients! This hearty breakfast features fluffy eggs whisked with creamy coconut milk, filled to the brim with crispy bacon, sautéed mushrooms, vibrant red bell peppers, tender baby spinach, and a touch of fresh green onions. Topped with velvety slices of avocado, every bite delivers a satisfying combination of textures and nutrients. This grain-free, dairy-free recipe is ready in just 30 minutes, making it perfect for busy mornings or a quick paleo-friendly meal. Whether you’re following a specific diet or just crave a nutrient-dense breakfast, this loaded omelet is sure to fuel your day while tantalizing your taste buds. Serve warm and savor the goodness!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 4 pieces large eggs
• 2 tablespoons coconut milk
• 4 slices bacon
• 1 cup mushrooms
• 1 cup baby spinach
• 0.5 cup red bell pepper
• 2 pieces green onions
• 0.5 pieces avocado
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Begin by prepping the ingredients. Slice the bacon into small strips, dice the mushrooms, red bell pepper, and chop the green onions. Halve the avocado and slice one half into thin strips. Set these aside.

Step 2

In a medium-sized bowl, crack the eggs and add the coconut milk. Whisk together until well combined and season with salt and black pepper.

Step 3

Heat a large non-stick skillet over medium heat. Add the bacon strips and cook until crispy, about 5 minutes. Remove the bacon from the skillet and place on a paper towel-lined plate to drain excess fat.

Step 4

In the same skillet, add the mushrooms and red bell pepper. Sauté the vegetables in the residual bacon fat until they are soft and golden brown, about 4 minutes. Add the baby spinach and green onions, cooking for an additional 2 minutes until the spinach is wilted. Remove the vegetables from the skillet and set aside with the bacon.

Step 5

Wipe the skillet clean and add 1 tablespoon of olive oil, heating over medium-low heat.

Step 6

Pour the egg mixture into the skillet, cooking gently. Allow the edges to set slightly, then use a spatula to pull the edges toward the center, letting the uncooked eggs flow to the edges.

Step 7

Once the omelet is mostly set but still slightly runny on top, evenly distribute the cooked vegetables and bacon mixture on one half of the omelet.

Step 8

Carefully fold the other half of the omelet over the filling using a spatula.

Step 9

Continue to cook the omelet for another 1 to 2 minutes to ensure it is completely cooked through.

Step 10

Slide the omelet onto a serving plate and top with the sliced avocado.

Step 11

Serve immediately and enjoy your loaded Paleo omelet!

Nutrition Facts

Serving size	(634.1g)

Amount per serving	% Daily Value*
Calories	835.3

Total Fat 63.1g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 7.3g
Cholesterol 775.7mg	0%
Sodium 2274.6mg	0%
Total Carbohydrate 28.7g	0%
Dietary Fiber 9.8g	0%
Total Sugars 9.2g
Protein 43.9g	0%

Vitamin D 165.1IU	0%
Calcium 191.9mg	0%
Iron 7.1mg	0%
Potassium 1760.5mg	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: 66.2%

Protein: 20.5%

Carbs: 13.4%