Paleo Taco Omelette

Elevate your breakfast or brunch game with this Paleo Taco Omelette—a protein-packed, flavor-filled masterpiece that combines the best of Tex-Mex flair with clean-eating principles. Made with savory grass-fed ground beef spiced with a bold taco seasoning blend, fluffy pasture-raised eggs, and vibrant red bell peppers and cherry tomatoes, this dish is as wholesome as it is satisfying. Garnished with creamy avocado slices, fresh cilantro, and a optional squeeze of lime, this nutrient-dense omelette is dairy-free, gluten-free, and perfect for paleo enthusiasts. Ready in just 25 minutes, it's an all-in-one meal that's bursting with color, flavor, and nutrition to power you through your day!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 1

Ingredients

• 200 grams ground beef (grass-fed)
• 1 tablespoon coconut oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon paprika
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.25 teaspoon sea salt
• 0.25 teaspoon black pepper
• 3 large eggs (pasture-raised)
• 1 tablespoon unsweetened almond milk
• 0.5 cup red bell pepper (diced)
• 0.25 cup cherry tomatoes (halved)
• 0.5 avocado (sliced)
• 2 tablespoons fresh cilantro (chopped)
• 1 lime wedge (optional, for serving)

Directions

Step 1

Heat a skillet over medium heat and melt the coconut oil.

Step 2

Add the ground beef to the skillet and cook until browned, about 5-7 minutes, breaking it up into small pieces.

Step 3

Season the beef with chili powder, ground cumin, paprika, garlic powder, onion powder, sea salt, and black pepper. Stir well and cook for an additional 2 minutes to let the flavors combine. Remove the beef from the skillet and set aside.

Step 4

In a small bowl, whisk together the eggs and almond milk until frothy.

Step 5

Wipe the skillet clean and place it back on medium heat. Lightly coat the skillet with a bit more coconut oil if needed.

Step 6

Pour the whisked eggs into the skillet, tilting to distribute them evenly. Let the eggs cook undisturbed until they are mostly set but still slightly runny on top, about 2-3 minutes.

Step 7

Sprinkle the diced red bell pepper and halved cherry tomatoes onto one half of the omelette. Then add the cooked taco-seasoned beef on top of the vegetables.

Step 8

Carefully fold the other half of the omelette over the filling and cook for an additional 1-2 minutes to ensure the eggs are fully cooked.

Step 9

Gently slide the omelette onto a plate and top with avocado slices, fresh cilantro, and a squeeze of lime if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(583.8g)

Amount per serving	% Daily Value*
Calories	963.7

Total Fat 71.2g	0%
Saturated Fat 30.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 687.7mg	0%
Sodium 995.7mg	0%
Total Carbohydrate 20.5g	0%
Dietary Fiber 9.3g	0%
Total Sugars 6.1g
Protein 58.9g	0%

Vitamin D 125.5IU	0%
Calcium 174.2mg	0%
Iron 10.0mg	0%
Potassium 1368.2mg	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: 66.9%

Protein: 24.6%

Carbs: 8.6%