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Primal Omelets

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  • #16
    Also to add if you have access to a grill (I think you lot call it a broiler) then you can cook your omelette in the pan, spread some tomato paste on top, chuck on some good grated cheese and orgeno and grill till the the cheese goes melty and brown - pizza omlette - so yummy (I think tecnically this is a fritarta???)
    You know all those pictures of Adam and Eve where they have belly button? Think about it..................... take as long as you need........................

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    • #17
      You don't need an omelet pan to make an omelet. A non stick pan is nice though. Whether its seasoned cast iron or ceramic non stick. I bought a Bialetti nonstick pan at the grocery store for under $20 - cant remember the exact price. It works great for eggs. I do put a teeny bit of oil in the pan when cooking eggs. I've look at these pans online and they seem to cost more than what I paid at the Acme.

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      • #18
        I am a student as well, we just have cheap non-stick pans (probably cost like $10). Work perfectly for omelets. I have a fancier pan for steaks and whatnot but I don't like using it for omelets because even with coconut oil, they tend to stick to it.

        My herbs/spices I put in my omelet (I mix these into the omelet mixture itself, rather than sprinkling on like I do with the veges): Chives, mixed herbs (thyme, rosemary, notsurewhatelseisinhere), lemon pepper, turmeric, cayenne pepper, normal pepper.

        My usual ingredients: Spinach (cover one whole half), sliced tomato, capers, red onion, baby bell peppers, green beans (don't care if it's not primal enough, I looove them), parmesan cheese.

        Also I love eating it with hummus. Again, I know it's not primal but I love hummus.

        I have an omelet pretty much every single day!
        Current weight lost: 82.9lb (37.6kg)

        Current PRs:
        Bench: 45kg/99lb
        Squat: 100kg/220lb
        Deadlift: 120kg/265lb

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        • #19
          Originally posted by Tribal Rob View Post
          Also to add if you have access to a grill (I think you lot call it a broiler) then you can cook your omelette in the pan, spread some tomato paste on top, chuck on some good grated cheese and orgeno and grill till the the cheese goes melty and brown - pizza omlette - so yummy (I think tecnically this is a fritarta???)
          Grill =\= broiler. Broiler is an over that heats from the top of the unit rather than the bottom. Quite different.
          "The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."

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          • #20
            Originally posted by drnemer View Post
            I got coconut oil in my dorm because I like the taste
            A magnificent reason to add it as I do. I normally put 4oz of mushrooms into the hot oil. While that's starting I whisk up the eggs with a bit of pepper. Whack the eggs on to the fried mushrooms and sort of shift the mixture about so that it solidifies nicely. When cooked, eat.

            I do exactly the same with Spinach instead of mushrooms. Loads of spinach will wilt down to quite a manageable size in the pan. I have also used onions but they're more of a fag to carve up. Nothing is simpler than pre washed Spinach but I DO like mushrooms.
            Why use a sledge hammer to crack a nut when a steam roller is even more effective, and, is fun to drive.

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            • #21
              @ 11 Binti1962

              oo there is one in walking distance. i was going to go to bed bath and beyond because it is next to trader joes.

              is it a nonstick pan?

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              • #22
                Originally posted by nixxy View Post
                I am a student as well, we just have cheap non-stick pans (probably cost like $10). Work perfectly for omelets. I have a fancier pan for steaks and whatnot but I don't like using it for omelets because even with coconut oil, they tend to stick to it.

                My herbs/spices I put in my omelet (I mix these into the omelet mixture itself, rather than sprinkling on like I do with the veges): Chives, mixed herbs (thyme, rosemary, notsurewhatelseisinhere), lemon pepper, turmeric, cayenne pepper, normal pepper.

                My usual ingredients: Spinach (cover one whole half), sliced tomato, capers, red onion, baby bell peppers, green beans (don't care if it's not primal enough, I looove them), parmesan cheese.

                Also I love eating it with hummus. Again, I know it's not primal but I love hummus.

                I have an omelet pretty much every single day!
                thanks i love hummus too, but i never thought of putting it in an omelet.

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                • #23
                  Originally posted by j3nn View Post
                  Just wanted to let you know I live by many grocery stores and Hannaford is my choice! It has so many organic produce selections and other great products that it's virtually a health food store within a regular store. They have uncured precooked bacon, nature's place is their brand, that has all great ingredients, low sugar and low sodium. Plus, it's cooked!
                  what is precooked bacon like? does that mean i can cut it up and just throw it in the omelet?

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                  • #24
                    Originally posted by Lynna View Post
                    You don't need an omelet pan to make an omelet. A non stick pan is nice though. Whether its seasoned cast iron or ceramic non stick. I bought a Bialetti nonstick pan at the grocery store for under $20 - cant remember the exact price. It works great for eggs. I do put a teeny bit of oil in the pan when cooking eggs. I've look at these pans online and they seem to cost more than what I paid at the Acme.
                    The bialetti looks like a great pan

                    do you know which one it is amongst these?

                    Bialetti Aeternum Cookeware

                    Bialetti Aeternum Evolution Saute Pans

                    Bialetti Aeternum Easy Silver

                    There is Saute, Evolution, and Easy. I don't know the reason for difference but what do you have?

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                    • #25
                      Originally posted by Nigel View Post
                      A magnificent reason to add it as I do. I normally put 4oz of mushrooms into the hot oil. While that's starting I whisk up the eggs with a bit of pepper. Whack the eggs on to the fried mushrooms and sort of shift the mixture about so that it solidifies nicely. When cooked, eat.

                      I do exactly the same with Spinach instead of mushrooms. Loads of spinach will wilt down to quite a manageable size in the pan. I have also used onions but they're more of a fag to carve up. Nothing is simpler than pre washed Spinach but I DO like mushrooms.

                      so you cook the ingredients then add the eggs. interesting. so many ways to make omelet. i just want to make the kind where it all is inside the egg batter

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                      • #26
                        Originally posted by drnemer View Post
                        The bialetti looks like a great pan

                        do you know which one it is amongst these?

                        Bialetti Aeternum Cookeware

                        Bialetti Aeternum Evolution Saute Pans

                        Bialetti Aeternum Easy Silver

                        There is Saute, Evolution, and Easy. I don't know the reason for difference but what do you have?
                        The easy silver looks like the one I have. It's also very light, which is good because heavy pans hurt my wrists. Also you need to watch your heat level on these. They heat up very efficiently.

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                        • #27
                          Other people may not think so, but I can't imagine mixing coconut oil with eggs. ICK. I like butter. Use ghee or clarified butter if you can because it doesn't burn.

                          The pan has to be HOT. Hot enough to sizzle the eggs when they hit the pan, not just warm enough to melt the butter. This is important. The underside of the egg liquid has to cook and solidify immediately. If the egg stays liquid for even a few seconds, then the melted butter underneath will float to the top. The eggs will touch the pan without a layer of fat and they WILL stick.
                          5'0" female, 45 years old. Started Primal October 31, 2011, at a skinny fat 111.5 lbs. Low weight: 99.5 lb on a fast. Gained back to 115(!) on SAD chocolate, potato chips, and stress. Currently 111.

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