4 Alternative Paleo Omelette Recipes For The Perfect Light Meal

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I am a big fan of the omelette.

Quick and easy to make (unless you struggle to turn them over) and they never disappoint.

I eat a lot of them especially when trying to shed a few pounds and at any time of day, although breakfast is my favorite.

When I am using them as a convenient weight loss meal, I lose the cheese and reduce the amount of yolks normally 1 whole egg and 2-3 egg whites. The thing is they can get a little samey as I tend to use the same ingredients which are generally mushrooms, peppers and onions.

So I decided to do a little research and came up with these 4 paleo weight loss friendly omelette recipes that offer a refreshing alternative to your standard omelette.

Zucchini Omelette

Serves 2-4
3 cups zucchini, diced
½ white onion, finely chopped 1 tbsp. tarragon or oregano
½ tsp. salt
½ tsp. pepper
½ tsp. olive oil 5 eggs
Fresh parsley to garnish.

Instructions

This one does require a little more cooking time than normal so best use this recipe when not too pushed for time.

Preheat oven to 350 degrees F.

Line an ovenproof dish with baking paper and lay zucchini evenly over the bottom of the dish. Sprinkle zucchini with onion, tarragon or oregano, salt and pepper.

In a bowl, beat eggs with the oil and pour over the zucchini.

Bake in the oven for 20-30 minutes or until the eggs are cooked. Remove from the oven and cool for 5 minutes. Garnish with parsley and serve.

Thai Chicken Omelette

Serves 2
1 chicken breast, diced
1 tsp. olive oil
3 spring onions, sliced
1 garlic clove, minced 1 small carrot, finely diced
1/3 cup sliced white mushrooms
⅔ cup bean sprouts
Small handful fresh cilantro, chopped
1 tsp. salt ½ tsp. ground paprika
3 eggs, beaten

Instructions

In a pan on high heat, add oil and fry diced chicken breast, onions, garlic, carrot and mushrooms for 5-6 minutes, or until chicken is thoroughly cooked. Remove from heat and add bean sprouts, cilantro, salt and paprika.

Heat a frying pan lined with baking paper.

Pour beaten eggs onto the baking paper. When the bottom of the eggs are cooked turn the mixture over by placing another sheet of baking paper to the side and flipping the eggs onto it, then transfer back to the heated frying pan.

Cook for a further 2-3 minutes or until eggs are browned on the bottom.

To serve, place omelette on a plate and spoon chicken mixture onto one half. Fold over the other half of omelette.

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Smoked Salmon Omelette

Serves 1
60g smoked salmon
½ white onion, finely diced ½ tsp. olive oil
3 eggs
2 tbsp. fresh chives, finely chopped
1/8 tsp. pepper

Instructions

Fry onion in oil in a frying pan on high heat for 2-3 minutes or until onions are softened. Remove onions from pan.
In a bowl, whisk together eggs, onion, chives and pepper.

Line the frying pan lined with baking paper and return to heat. Add the eggs. When the bottom of the omelette has cooked, turn the mixture over by placing another sheet of baking paper to the side, flipping the mixture onto it, then transfer it back to the heated frying pan and cook for a further 2-3 minutes or until eggs are browned on the bottom.

Place omelette on a plate and discard baking paper.

If you prefer your salmon to be warmed up pop in the frying pan and stir on medium heat for 1-2 minutes or until it lightens in colour. This is optional.

To serve, place salmon over omelette and sprinkle with extra chopped chives.

Sweet Potato & Spinach Omelette

Serves 2-4
2 cups sweet potato, diced
½ white onion, diced ½ tbsp. olive oil
3 cups baby spinach
5 eggs, beaten
½ tsp. salt ½ tsp. pepper

Instructions

Again this needs a little more time to prepare as you need to bake the sweet pots in the oven.

Pre-heat oven to 200 Celsius/400 degrees F.

In an ovenproof dish, combine sweet potato, onion, oil, salt and pepper. Bake in the oven for 20-30 minutes until the sweet potato is tender.

Place a pan on high heat with water and bring to a boil. Add spinach and cook for 1-2 minutes until wilted. Drain well removing all excess water.

Spread the sweet potato mixture evenly in the base of an ovenproof dish. Layer with spinach and pour the beaten eggs over the top.

Bake dish in the oven for 15-20 minutes or until the eggs are cooked. Remove from oven and cool for 5 minutes before serving.

There you go, four different paleo omelette recipes that I think make the perfect light yet satisfying meal. One thing I have learned over the years from cooking omelettes is to use a good qaulity pan that is designed for this purpose. Here are some bestsellers you may want to check out.

Hope you enjoyed this article and if you would like more easy to cook yet delicious paleo recipes then please take a look at the paleo recipe cookbook we recommend.

If you have any comments about this or any other topic please don’t be shy and leave one below. We always answer as soon as we can.

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