Margherita Omelet

Margherita Omelet Recipe5 large eggs
1 medium size tomato
1 green pepper
2 handfuls spinach
salt and pepper to taste
olive oil to coat pan


Start by heating your skillet and washing your vegetables thoroughly. Cut the tomato into slices, and the pepper into 1/2 inch strips. Crack the eggs into a bowl and beat to combine the yolks and egg whites. Coat the skillet with olive oil and place the spinach evenly across the bottom of the pan. Arrange the tomatoes and green pepper slices in an alternating pattern on top of the spinach. Pour the eggs on top of the vegetables so the liquid coats everything evenly. Season with salt and pepper. Cover the eggs until cooked through completely and serve with guacamole on top.

Blue Cheese and Onion Omelet

Blue Cheese and Onion Omelet Recipe5 eggs
1 cup onions
1/2 cup blue cheese
Olive oil for cooking
Salt and pepper to taste



Alright, I know – this isn’t paleo. I decided a few weeks ago to add a little dairy back into my diet and see what happens. So far I am doing ok with no problems, so that is a massively good thing being that I don’t eat meat and can’t eat gluten.

Heat your pan before adding olive oil and onions. Cook onions briefly until they start to turn transparent. Shape the onions into a square in the center of the pan. Crack 5 eggs directly on top of the onions and keep all the liquid tight to the onion square you created earlier. You could scramble the eggs if you prefer, but I thought they were more fun unscrambled. Space the eggs evenly over the onions and add salt and pepper to taste. Cover and cook the eggs thoroughly before adding the blue cheese on top. Cook the cheese just long enough for it to melt. Serves 4.

Caution: for those who are gluten free, make sure that the blue cheese you are using is indeed gluten free as some types aren’t.

Portobello Mushroom Omelet

Portobello Mushroom Omelet Recipe5 eggs, beaten
12 large portobello mushroom slices
1 package mixed mushrooms
1 red pepper, diced
1 yellow pepper, diced
1 green pepper, diced
1 tablespoon hot sauce (to taste)
Salt and pepper to taste
Organic pico de gallo salsa – optional
Olive oil for cooking

Rinse the peppers and mushrooms thoroughly. Coat a hot cast iron skillet with olive oil. First layer the Portobello mushrooms along the pan in even rows. Layer the other mushrooms around them evenly. Cook in place until the mushrooms become tender. Add diced peppers, hot sauce, salsa, salt and pepper. Cook for a few minutes until the peppers begin to soften. Add the eggs evenly over the mushrooms and peppers, season, and cover until the eggs have cooked. Cut into sections and serve upside down with the portobellos on top. Serves 4.