Paleo Three-Egg Omelet
Start your day the paleo way with this nourishing and flavorful Paleo Three-Egg Omelet! Combining protein-packed eggs and creamy coconut milk with a vibrant medley of sautéed red bell pepper, zucchini, and spinach, this recipe delivers a nutrient-rich breakfast that’s both satisfying and wholesome. Cooked to perfection in extra-virgin olive oil, this omelet is seasoned with sea salt and black pepper, then finished with a sprinkle of fresh parsley for an herby touch. Quick to prepare in just 20 minutes, this gluten-free, dairy-free, and paleo-friendly omelet is ideal for anyone embracing a healthy lifestyle. Perfect for busy mornings or a light lunch, this dish is sure to become a staple in your clean-eating routine.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 large Eggs
- 2 tablespoons Coconut milk (unsweetened, full-fat)
- 1 tablespoon Extra-virgin olive oil
- 0.5 medium, diced Red bell pepper
- 0.25 medium, diced Zucchini
- 1 cup, loosely packed Spinach
- 1 tablespoon, finely chopped Fresh parsley
- 0.25 teaspoon Sea salt
- 0.25 teaspoon Ground black pepper
Directions
Step 1
Crack the eggs into a medium-sized bowl. Add the coconut milk, sea salt, and ground black pepper. Whisk together until well combined and slightly frothy.
Step 2
Heat a non-stick skillet or a well-seasoned cast iron pan over medium heat. Add the olive oil and let it warm up for about 30 seconds.
Step 3
Add the diced red bell pepper and zucchini to the pan. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to soften.
Step 4
Add the spinach to the pan and cook for 1-2 minutes, stirring, until it wilts slightly. Transfer the cooked vegetables to a small plate and set aside.
Step 5
Reduce the heat to medium-low and pour the egg mixture into the pan, spreading it evenly. Let it cook undisturbed for about 2 minutes until the edges start to set.
Step 6
Scatter the cooked veggies evenly over one half of the omelet. Use a spatula to carefully fold the other half of the omelet over the filling.
Step 7
Continue cooking for another 1-2 minutes until the omelet is fully set and cooked through.
Step 8
Slide the omelet onto a plate, garnish with fresh parsley, and serve immediately. Enjoy your Paleo Three-Egg Omelet!
Nutrition Facts
| Serving size | (332.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 449.4 |
| Total Fat 35.4g | 0% |
| Saturated Fat 13.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 558mg | 0% |
| Sodium 1297.3mg | 0% |
| Total Carbohydrate 11.1g | 0% |
| Dietary Fiber 3.0g | 0% |
| Total Sugars 7.2g | |
| Protein 21.5g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 124.4mg | 0% |
| Iron 4.7mg | 0% |
| Potassium 702.0mg | 0% |
Source of Calories