Eggs: one of the most versatile paleo options. Add meat, add veggies, add spices; you always end up with something different and delicious.
When grocery shopping comes due again, I somehow manage to always end the week out with eggs remaining. I've perfected (for my personal pallet, anyway) a simple seasoning for those moments when I don't have the bacon or spinach to make my signature omelet.
Try it; you might surprise yourself with your own culinary prowess.
- 1T fat of your choice
(I used clarified butter, AKA ghee; other paleo options include coconut, avocado, or macadamia nut oils, or animal fat.)
- 3 eggs
- Salt, black pepper, garlic, oregano, basil (and whatever else you've got in your cabinets--get creative!) to taste
1. Heat fat in skillet over medium heat.
2. Scramble eggs and spices in a bowl. If you're partial to using only egg whites, try saving the yolks for homemade paleo mayo.
3. When fat has melted, reduce heat to medium low and pour in egg mixture. When the edges of your omelet are slightly browned and the middle is no longer glossy, it's time to flip! If you have trouble flipping it, let it cook for a few more minutes. Watch the edges! Try using your lowest heat setting if you find your edges are getting too brown. It may take a few extra minutes, but it's worth the fluffy texture!
4. Remove from heat and enjoy!
What's your favorite way to prepare eggs?