Hummus Omelette

It’s been a little while since I’ve put one of my omelettes up to share.  This is a good one.  In fact, when I first made the Paleo Hummus I made this hummus omelette every day and recreated it every day that week until the ingredients were used up.  I know, hummus omelette sounds a little weird, and I do like to play with… “different” combinations, but trust me, this works.  Even weirder when you consider that it’s almond butter in there.  I actually tried making almond butter eggs one time, but when it was stirred into the eggs I didn’t even taste it.  Are you lacto-paleo?  If so, this is fantastic with aged cheddar, or sticking with Greek Weeks (which we are really getting into, and instead of the original week, we’re looking at closer to a month now…  Nice that the Greek soccer team- I’m North American: I can’t call it a football team-  is doing so well in the World Cup at the same time!), goat feta cheese was also a very nice addition.  And I really do recommend cooking the whole thing in the bacon fat.

Speaking of which, it can be a hassle to find Paleo bacon as most contain added sugars.  But Costco has carried this reduced salt bacon that seems ok.  Costco’s been doing a great job of helping out the Paleo lifestyle, carrying coconut flour, almond milk, coconut oil, sugar-free bacon, toasted coconut chips, and a number of other key ingredients.  As well as having a decent selection of Paleo cookbooks at a fraction of the price of most bookstores.  Why isn’t Costco paying me for this glowing recommendation???  They better carry our Paleo cookbooks when we eventually bring them out!  Haha!

Enjoy!

See all of our Paleo Greek Weeks recipes here.

Hummus Omelette

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• Author: Raj - www.ThePrimalDesire.com

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Ingredients

Scale 1x2x3x

• 3–4 slices bacon
• 2–4 Tbsp Paleo Hummus
• 2–3 eggs
• 1/4–1/2 cup spinach (chopped)
• 1 green onion (diced)
• 1/2 avocado (cubed)
• 1/2 cup cherry tomatoes (halved)
• salt and pepper to taste

optional (lacto-Paleo)

• 1/8–1/4 cup feta (crumbled) or aged cheddar (shredded)

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Instructions

1. In a mixing bowl crack eggs and beat with a fork until uniform consistency. Season with salt and pepper.
2. Over medium heat, cook bacon to desired crispiness in a non-stick frying pan.
3. Remove bacon from heat and place on paper towel to absorb excess grease.
4. Leave a very thin layer of bacon fat in the pan.
5. Add spinach, stirring often. The spinach will wilt quickly, at which point, remove from pan and set aside.
6. Turn temperature up to medium-high. When hot, pour in egg mixture. If eggs are too thick and liquidy on top when base of eggs are cooked, use spatula to lift edge of cooked eggs, and allow uncooked portion to flow underneath (see photos above).
7. Allow to cook until almost solid, then flip to cook other side (if you’re confident, adventurous, or someone else will clean up after you, try flipping in the air and catching in the pan – otherwise just use the spatula).
8. When cooked, remove from heat, plate, spread a thick layer of Paleo Hummus on one have, cover in spinach, avocado, cherry tomatoes, the majority of the green onions, and cheese (if you’re using it). Then fold the other half over top. Sprinkle to with green onions.
9. Serve with bacon and fruit.

Notes

Olives would be nice in here too!