It’s the day before Thanksgiving! Are you hosting guests? We won’t have as many family members as last year, but we are hosting again and we’re been planning what to cook for breakfasts, lunches and dinners around the Thanksgiving feast tomorrow. This recipe requires more time and effort than most omelette recipes, but it’s a perfect way to impress your special holiday guests the Friday or Saturday after turkey day.

fancy paleo omelette

4 large eggs, separated
1 Tbsp ghee, melted
1 Tbsp ghee, solid
2 Tbsp cream (fat) from coconut milk
1/4 tsp salt


egg yolk, coconut milk, ghee

Preheat oven to 375°F. Whisk the eggs yolks, the melted ghee, coconut milk cream, and salt together in a small bowl.

whisked egg whites to peak

Whisk the eggs whites in a separate bowl until firm, foamy peaks form. Heather hand beat ours, but you can use a hand-mixer or stand-mixer if you have one.

folding yolk into egg whites

Gently fold egg yolk mixture into egg whites.

ghee melting in skillet

Melt remaining ghee over medium-high heat in a skillet.

omelette mixture going into skillet

Pour egg mixture into skillet, spreading evenly with a spatula.

baked omelette

Turn off the heat and carefully transfer the skillet into the oven. Bake for 4 to 5 minutes, until the center springs back when lightly pressed.

sliding omelette onto cutting board

Use a spatula to gently loosen the edges of the omelette from the skillet. Then, simply slide the omelette off the skillet onto a cutting board.

cutting omelette

Allow the omelette to rest for 30 seconds to 1 minute. Then, fold with the spatula and cut.  If you eat dairy, or want to add some sautéed vegetables to the omelette, add in before the fold.

delicious omelette ready to eat

This is a little more involved than the standard scrambled eggs breakfast, but is totally worth it if you’re looking to impress!  Be sure to come hang out with us on Facebook for more fun recipes!


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