My Famous Fat Omelette

All right, folks. Here’s one of my favorite breakfast meals to cook. Unfortunately, I don’t have any pictures, so you’ll just have to go by the instructions.

It is a big, hearty omelette that weighs in at a total of about 900-1000 total calories. Here’s the macronutrient breakdown.

(green=fat, yellow=protein, purple=carbohydrate)

As you can see, it is very high in fats and protein (75% and 17% of total calories respectively), and relatively low carb (8% of total calories). This graph doesn’t tell us the fatty-acid breakdown, but from experience using the ingredients in question, I can say with a decent amount of certainty that the fat breakdown is most probably a split between saturated and monounsaturated fatty acids, with a very small amount of polyunsaturated fatty acids. It also contains some medium-chain triglycerides (MCTs). So, it is a great way to start the day for those whose metabolism is primarily geared toward the burning of fats for energy (fat-adapted). Also, it tastes absolutely awesome!

So, let’s get down the the nitty gritty.

What you’ll need:

3 large eggs (preferably pastured)
4 oz of Mexican-style chorizo (preferably pastured)
1/4 to 1/2 bell pepper
1/4 to 1/2 onion (whatever type you prefer)
2-3 baby bella mushrooms
1 small vine tomato
1 tablespoon butter or ghee (preferably pastured)
1 tablespoon coconut oil (either virgin or expeller pressed)
spices (I personally don’t use any, but I do use hot sauce)
1 ounce cheese (optional)
1 ounce sour cream (optional)

2 frying pans
1 spatula
1 rubber spatula
1 whisk
1 small bowl (to whisk the eggs)
1 paper towel
1 small plate

This can be cooked using only one pan, but I highly recommend that you use at least two so that the ingredients don’t set too long after cooking. I will be explaining this using my two-pan method.

First, I put the coconut oil in a pan on medium heat to cook the chorizo. When cooking the chorizo, ensure that you’re stirring it every minute or so. While this is cooking (for roughly 5-8 minutes or until done) I cut up my veggies and preheat another pan on medium heat with 1/2 tablespoon of butter. I also put the 3 eggs into a small bowl and whisk them while the chorizo is cooking. Usually, once I am done cutting my veggies and whisking the eggs, the chorizo is done. I then put the veggies in the pan preheated with butter and sauté them to my preferred tenderness. Keep in mind that tomatoes don’t need as long to cook, so I usually will add them to the pan towards the end of the sautéing process.

When the chorizo is done, pour it onto a twice-folded paper towel that is placed on a small plate. This will allow all of the oil to drain from the meat. Set this off to the side for now.

Use the remaining 1/2 tablespoon of butter to butter a pan and preheat the pan on medium heat (if you’re using the same pan that you used for the chorizo, make sure that you clean it first). Once the pan is up to temperature, pour in the whisked eggs. This is also usually the time that I add the tomatoes to the other pan with the sautéing veggies.

Many people have different methods for ensuring a consistent and fully-cooked omelette, some even flip the omelette halfway through cooking. I don’t flip my omelette, so here’s my method.

As the eggs are cooking they will begin to solidify on the bottom, leaving the surface to remain liquid. So, I take my rubber spatula and gently pull the eggs back slightly from the edge of the pan. Then I tilt the pan so that the remaining liquid can fill this space. I continue to do this all the way around the omelette until all remaining liquid is gone, or almost gone. Then, I just let the omelette continue to cook until the surface is entirely done.

Once the eggs are cooked all of the way through, I then pour the chorizo onto half (one side) of the omelette, then I pour the sautéed veggies right on top of the chorizo. This is my own personal preference, but this is also the time that I start dumping copious amounts of hot sauce on top (I like Cholula). Then, I take the pan to my serving plate and tilt it, allowing the omelette to effortlessly slide onto the plate, making sure to fold over the other side of the omelette as I do this. It usually takes about 20 minutes to cook this meal.

And, there you have it. My famous fat omelette. Give it a try, I guarantee that you’ll love it.

Note: This recipe constitutes one serving for me. However, for most people it will be closer to two servings. If this is the case, just cut the omelette in half as the final step. Also, an additional option is to put some cheese or sour cream in it. I’m sensitive to casein, so that isn’t an option for me. However, if you do use cheese, I recommend grating about an ounce of some Kerrygold Dubliner on top of the veggies. It’s a great complement to the chorizo.

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2 Comments on “My Famous Fat Omelette”

  1. sharon Says:

    sounds delightful joe

    • You have no idea. This is one of the few meals that puts me in ecstasy. I actually start getting sweat appearing under my eyes. Then, I sit there surprised and sad when it’s all gone.

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