Saturday, May 19, 2012 Post By: Grayne Wetzky

Moroccan Omelette

For people following a paleo or primal way of eating a good omelette becomes a staple food. Eggs paired with meats and vegetables are the perfect meal when ditching sugar and processed foods. The combination of the right kinds of ingredients and how easy and quick it is to make an omelette makes it a frequent favorite in my diet. It's such a perfect fit for the lifestyle that I find it's easy to get tired of omelette and eggs in general unless you add a lot of variety to this dish.

This Moroccan omelette is a great variation for anyone who has hit an egg-lull and are looking to change up their omelette routine. It packs a great spicy kick and is quick and easy to make.

For this exotic omelette you will need:

Olive Oil

4 eggs

12 Cherry tomatoes

1 red onion


2 red chili peppers

1 tsp cumin

1 tsp paprika

1/2 tsp ginger

1 bunch of cilantro

Clean and cut the chilies into strips and finely dice the red onion. Chop up 2 or 3 (or 4) cloves of garlic. Add the olive oil to a medium hot skillet and fry the garlic, onion, chili and the spices until the onion is soft. Cut the tomatoes in half and add them to the skillet. Fry for a couple of minutes and add the finely chopped cilantro. Make 4 pockets in the mix to make room for the eggs. Crack one egg in each pocket and let the skillet sit on the heat until the eggs are done.

If you can't bring yourself to eat eggs with the yolk still running you can beat the eggs in a bowl before adding it to the skillet. I highly recommend cracking the eggs directly into the skillet and eating the eggs over-easy though.

  1. Eggs certainly give a different taste to a meal.

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