When it comes to breakfast, omelets are a great way to combine proteins and veggies for a nutrient-dense meal with very little prep and cook time. The secret ingredient in this Western Omelet isn’t sodium-laden bacon or ham—but Paleo-seasoned pork belly. No curing, sugar, salt or anything unhealthy added, yet packed with flavor.
If you have your own salt-free smoky seasoning to rub the pork with in step 2, feel free to use it! If not, we recommend making a batch of Smoky Rub with the following ingredients and storing in an airtight container to use whenever you want to add flavor to dishes:
- ¼ cup smoked paprika
- 4 tsp. dried orange peel
- 1 tsp. dried lemon peel
- 2 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. ground cloves
- 1 tsp. dried basil
We suggest using a non-toxic, non-stick pan when cooking omelets for a successful flip. Be sure to test the pan ahead of time because eggs can easily stick to cooking surfaces. However, when it doubt, the best way to clean tough stains is to use two parts white vinegar and one part baking soda with half a lemon to scrub the leftover residue.
RELATED: Healthy Cleaning Hacks
When having family or friends over for breakfast, set up an omelet bar with a variety of options like spinach, salsa, avocado, tomatoes, and any other Paleo ingredients you have on hand. Guests can enjoy making their own omelet or they can watch you make it. Have fun, use your imagination, and be creative. You really can’t go wrong with this Western Omelet.
TIPS:
- Prepare the pork and veggies ahead of time and store in the fridge to reduce prep time.
- If you have trouble sourcing pork belly, try ground pork or cubed, cooked cuts of pork. Experiment to see which texture works best for you.
Dietary Restrictions: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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Western Omelet
- Recipe by: Lorrie Cordain
- Serves: 1
- Meal: Breakfast
- Serves: 1
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Ingredients
2 free-range organic eggs
1/2 cups pork belly, cut into bite-sized pieces
1 tbsp smoky seasoning
1/4 tsp black pepper (AIP - omit)
2 tbsp extra-virgin olive oil, divided
1/4 cups onion, chopped
1/4 green bell pepper, chopped (AIP - subsitutue with zucchini)
Directions
Crack eggs into a small pitcher or measuring cup and whisk using a fork until yolks and whites are well blended. Set aside.
In small bowl, combine pork belly with smoky seasoning and black pepper. Toss until pork is evenly coated.
Heat 1 tablespoon olive oil in a medium omelet pan over medium heat. Add seasoned pork and sauté about 10 minutes, stirring occasionally.
Add onion and bell pepper to pan with pork. Cook until onions and peppers are softened, about 5 minutes. Set pork and vegetables aside on a plate.
In the same pan, add another tablespoon of olive oil and distribute so the pan is well coated. Add scrambled egg mixture. Cook until small bubbles begin to appear on the surface of the eggs.
Use a spatula to gently push the eggs from the edges of the pan and tilt the pan to drain the uncooked egg mixture to the sides. This allows for even cooking throughout.
Place pork and vegetable mixture on one side of the omelet. With a spatula, fold the other half of the cooked eggs over to create the finished omelet.
Serve hot with a side of your favorite fruit or greens.
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