30 Days of Paleo Breakfast Meals
(Day 16)
Oven Baked Omelet
Eggs are a great way to begin the day because they are tasty and filling, and there are plenty of delicious paleo breakfast recipes that you can make with them. An omelet or frittata are always popular choices. Here, we’re going to focus on the omelet, which you can make it the conventional way on the stove or in the oven instead.
Keep the omelet simple using just eggs, coconut milk and some onion (for crunch) or add extra vegetables into the mix – perhaps mushrooms, bell pepper or anything else you like. A few snipped chives in the omelet offer additional flavor and color, or consider parsley, basil or another favorite herb.
This recipe makes 4 servings. If that’s too much, you will be pleased to know a baked omelet keeps for a few days in the refrigerator, so you can enjoy it the following day too, perhaps served with some wilted spinach on the side. Alternatively halve a tomato and bake that at the same time as the omelet. This baked omelet will look different to a pan-fried one (since it is a different shape) but it will taste every bit as delicious, and keep you full until lunchtime.
What You Need:
6 large eggs
1/2 cup coconut milk
Salt and black pepper, to taste
1 chopped yellow onion
1/4 cup sliced button mushrooms (optional)
1/4 cup sliced red bell pepper (optional)
Fresh parsley, for garnish (optional)
How to Make It:
Preheat the oven to 350 degrees F. Whisk the eggs with the coconut milk. Grind in some salt and black pepper. Pour the egg mixture into a round casserole dish and sprinkle the onion on top, along with the mushrooms and/or bell pepper if using.
Bake the omelet for 20 minutes or until set, then cut into wedges to serve. Garnish the omelet with fresh parsley if you like.
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Save Print Paleo Breakfast: Oven Baked Omelet Author: CavemanDietBlog.com Ingredients
- 6 large eggs
- ½ cup coconut milk
- Salt and black pepper, to taste
- 1 chopped yellow onion
- ¼ cup sliced button mushrooms (optional)
- ¼ cup sliced red bell pepper (optional)
- Fresh parsley, for garnish (optional)
- Preheat the oven to 350 degrees F.
- Whisk the eggs with the coconut milk.
- Grind in some salt and black pepper.
- Pour the egg mixture into a round casserole dish and sprinkle the onion on top, along with the mushrooms and/or bell pepper if using.
- Bake the omelet for 20 minutes or until set, then cut into wedges to serve.
- Garnish the omelet with fresh parsley if desired
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