Paleo Recipe: Caprese Omelet
Yet again, another favorite paleo recipe! I especially love a good paleo breakfast.
I can make anything “caprese” – I grew up addicted to cheese, and although I don’t eat too much of it now that I lead a paleo lifestyle, I do indulge in the real mozzarella as an occasional indulgence.
And since I’m now an egg-aholic, I have to find creative ways to eat them – not that I could ever really get sick of them.
Caprese Omelet:
Ingredients:
- 3 Eggs from pasteur raised chickens
- 1/2 cup Tomatoes, chopped
- Handful Basil, chopped
- Several thin slices of Real Mozzarella Cheese
- Unrefined, organic coconut oil
Instructions:
- Heat 2 tsps coconut oil in a small frying pan.
- Crack 3 eggs in a bowl and beat well. Add to heated frying pan.
- Allow eggs to cook about half way and make sure they don’t stick to the pan.
- To one half of the pan add the tomatoes, basil, and cheese.
- Using a spatula, flip the other half of the omelet up over the half with the tomatoes, basil, and cheese. Cover with a lid if necessary.
- Allow to cook for another minute until cheese is somewhat melted (real mozz doesn’t really melt) and the eggs are cooked on the inside.
- Add a touch more basil as a garnish on top after omelet is plated.
Enjoy this amazing paleo recipe for breakfast!
