Omelette Breakfast Roll

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. This recipe provides a delicious Omelette Breakfast Roll that you can eat on the go or take to work and have at your desk.

10 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	5356
Fat:	535 g
Carbohydrates:	1 g
Protein:	304 g
Calculated per serving.

by paleodietandfitness

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Serves: 2

Ingredients

4 whole 4 whole 4 whole Eggs, beat with 1 tbsp water
0.5 Tbsp 0.5 Tbsp 0.5 Tbsp Lard
4 whole 4 whole 4 whole Mushrooms, white, raw, thinly sliced
4 pieces 4 pieces 4 pieces Bacon, Raw, chopped
2 whole 2 whole 2 whole Tomato, flesh only, chopped
25 gram 25 gram 25 gram Rocket, roughly chopped
1 pinch 1 pinch 1 pinch Sea Salt
1 pinch 1 pinch 1 pinch Black Pepper

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

Notes

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.