Omelette seems to be the ubiquitous breakfast of choice for Paleo followers which is not surprising as there are endless combinations to try and it is quick and simple to cook; even for those who have limited kitchen skills an omelette is the perfect breakfast to master. Although an omelette can be whipped up quickly we all have those days when we just need to be out the door five minutes ago. It is on these busy mornings that it can be difficult to find time to eat a healthy and nutritious Paleo breakfast. This is when you need to plan ahead and get prepared the night before. This might sound like a lot of effort but it is much simpler than you think. I find that success with a Paleo lifestyle generally comes hand in hand with planning and organisation.
When you want a Paleo friendly grab and go breakfast then frittata is one of the obvious Paleo choices (you should also take a look at my recipe for Banana, Date & Walnut Granola which is perfect for taking to work); yet this is not without pitfalls. Frittata, by virtue of its depth, can have a tendency to be dry and rubbery. Like overcooked quiche, which was possibly only ever redeemed by its pastry.
Even worse is moist yet still rubbery frittata wherein the protein of the egg has overcooked and seemingly squeezed all of the moisture into the interstitial spaces. Omelette however, we can work with and to eat on the go we can create an omelette roll. The filling needs to be bound by egg so that it remains intact, but the relatively quicker cook time results in both tender egg and filling. It even remains juicy, but in an entirely good way. This is one of those simple dishes, that you may easily overlook, but is actually far greater than the sum of its parts. It works perfectly for eating on the run or packing up into tupperware to eat once you get to your desk.
Tips for cooking…
My tip for making sure that the omelette is cooked through, without burning the bottom, is to remove from the heat when nearly set and cover with a lid or a plate for a few minutes. This lets the top of the omelette cook without the bottom over browning and also without rendering the egg rubbery.
When cooking with bacon you should be looking for brands that are free from nitrates and fillers. This can be difficult to find in supermarkets but there are plenty of online meat suppliers who offer high quality bacon that is Paleo friendly. If you need any tips then just get in contact or leave a comment at the bottom of the post and I can provide some recommendations for you.
This recipe can feed two people, especially if you are having something on the side, but will also be the right amount for one hungry person who needs a good hearty and nutritious start to the day.
Omelette Breakfast Roll
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
4 eggs, beaten with 1 tbsp water
1/2 tbsp fat for frying; lard or olive oil
4 large mushrooms, thinly sliced
4 rashers bacon (nitrate free), chopped
2 large tomatoes, flesh only, chopped
25g rocket, roughly chopped
Flaked sea salt
Freshly ground black pepper
- Heat the oil or fat in a large non-stick frying pan.
- Fry the mushrooms and bacon until cooked; add the tomato and rocket.
- Pour in the egg mixture, stir and shake the pan gently so the contents settle flat.
- Cook over a medium heat, loosening the edges as you go, until nearly set.
- Remove the pan from the heat and cover with a lid or a large plate for about 3 minutes.
- Remove the lid and then allow to cool before rolling.
- Loosen the sides, and the base if needed, with a bendy palette knife.
- Place a plate over the pan and tip confidently over.
- Repeat the process with another plate so that you have the top side facing upwards.
- Roll into a tight fat cigar and cut in half. Serve cold, but preferably not chilled.
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