"What I’ve come to realize, is that I function a whole lot better when I have a good amount of fat and protein in the morning. And eggs are a great source for that! Are you still chicken scared to eat the yolks? Don’t be. They’re packed with vitamins, minerals, and nutrients. The whole egg is nature’s perfect gift," says Sharon Bishop of Paleo Fondue.
- 3 Large Eggs
- 1 teaspoon of Sea Salt
- 1 teaspoon of Pepper
- 2 ounces of Pastrami
- ¼ cup Arugula Greens
- ¼ of Vidalia Onion, chopped
- (optional) ½ ounce of Swiss Cheese
- 2 Tablespoons of Cooking Fat (ghee or lard)
- Whisk together the eggs, salt, and pepper.
- Heat a skillet to medium high and add 1 tablespoon of cooking fat, pastrami, and onions. Cook for about 2 minutes until onions are translucent. Add the arugula and turn off the heat. Let the arugula wilt and set the filling aside.
- Heat an 8" non-stick skillet to medium and add 1 tablespoon of cooking fat. Rotate the pan so the fat melts coats over the entire surface of the skillet.
- Pour the egg mixture into the pan. Let cook for about a minute or so, until you can use a spatula to separate the edge of the egg mixture from the pan. Lift the pan from the heat and rotate the pan so that the raw egg mixture moves to the edges of the omelette. Let cook for another minute until cooked egg parts start to surface through. You are ready to add the filling when only a very thin layer of raw egg is left.
- Add the filling to ½ of the omelette and cover with cheese. The use a rubber spatula to flip the opposite end over the filling.closing the the omelette. Gently press and let cook for about 30 seconds.
- Remove from the pan and enjoy!