Omelet Perfection

Ever since starting the Primal Blueprint/Paleo type diet and lifestyle over 2 years ago, I’ve been making an omelet almost every morning.  I estimate this goes into my belly 4.5-5 days a week on average.

In 10,000 Hours of Purposeful Practice, I brought up the theory that one can become an expert in about anything by giving it 10000 hours of deliberate, purposeful practice.  Making omelets has taken up a lot of my time (maybe not 10000 hours yet), and I feel like I’m becoming an expert at making this satiating, and healthy breakfast.

It starts with putting a small frying pan on the stove on medium to medium-high heat, and throwing in a little less than a tablespoon of butter from a pasture raised cow.  While this is heating up and melting the butter, I gather the necessary utensils and ingredients.

  • Plate, bowl, and fork.
  • Frozen veggies (usually Mirepoix or Broccoli cuts)
  • Guacamole (fresh made, or in the single serving size pictured next)
  • Two large or three medium to small eggs
  • Salsa or Organic Sriracha
20181013_083959
These 120 calorie fat bombs are just delightful.

Once the butter has melted and begins to bubble, I throw in enough frozen veggies to cover the bottom of my small frying pan.  While the veggies warm and cook, I crack the eggs in a bowl and whip those bad boys up.

Once those veggies are warm and begin to brown only slightly, I turn the burner down to medium and dump in the eggs, using a spatula to craftily mold my amazing omelet into a nice little pancake shape.

When it begins to set, I loosen the omelet to be flipped, turn the burner off, and then flip it over on the other side, setting the pan off the burner.  This took many, many months to perfect.  So many times, the flip was a failure, and it became difficult to discern whether I was making scrambled eggs or an omelet.

The single serving guacamole is opened and spread over the omelet.  Then, it is slid off the pan and folded neatly in half.  It is then covered in salsa or some organic Sriracha.

This whole process takes me about 10 minutes and it is part of my daily routine.  If you checked out my schedule that I posted last week in An Example of Productivity, you’ll understand why I schedule 30 minutes for Breakfast/Coffee.  Making a pour-over coffee each morning from freshly roasted and ground beans is another story.

Since I have such a short memory when it comes to food, I end up having the best cup of coffee and the most fantastic omelet of my life every morning.  It never gets old.

This keeps me satiated until lunch without the need to snack. There sometimes is a desire to snack, but after a glass of water, I’m fine until lunchtime. By skipping toast (and any other type of grain), my body begins burning fat for fuel and providing me energy and mental focus to stay on task all morning.

The featured photo was my omelet on Saturday.  That version involved Sriracha and the individual guacamole cup.  The version below required that I mash my own avocado mixed with spices for the delightful spread, along with red jalapeno salsa on top.  This was last Tuesday morning’s meal:

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It was tough to fit a full avocado into this fold!

If you find yourself hanging out with me one morning and you remember, ask for one of my masterpieces, and I’ll happily oblige.


Fun fact: this ode to the omelet is my 200th blog post, and today is Erin and my 8th anniversary!

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