Primal Omelets

Do you have a CVS near you? I just picked up a great frying pan for omlettes there. It Is green
ceramic and cost around 19.99. Easy to clean up too.

Since your a student hit up farmers markets in your area. Ours here, at least, are much much cheaper than grocery stores, and you know your buying local and seasonable produce.

How long tomatoes last depends on how fresh they were when you bought them. For me, a package of cherry tomatoes lasts 4-5 days; I usually eat them all before they get wrinkly-skinned and squishy. If you don't like cherry tomatoes, buy the smallest ones you can, and eat a whole one. Roma tomatoes are pretty good, and they come in single-serving sizes!

If you're eating primal and [i]not[/i] eating processed/packaged foods, then you really don't have to worry about sodium. Processed and packaged foods add lots of salt to almost everything, and you don't even realize it. The sodium you'd get from a few slices of bacon is really no big deal.

I still use a little coconut oil when I make omelets on my non-stick pan; it helps the eggs brown nicely and besides it tastes wonderful!

Any herb or spice is "primal". Look at the ingredients on the container. Some companies that make blends add sugar and salt, but if it's just "oregano", then that's all that should be in it. Some blends ARE really good, just look at the ingredients in the container. The kinds of spices you get depend on what you like. Salt (sea salt if you can get it, has more minerals) and pepper of course. Dried parsley is a good all-purpose herb. Some of the blends are actually very nice, so long as you check and make sure it's only herbs and spices. I like to sprinkle some of the Italian-type spices in my omelets--oregano, rosemary, basil, etc. Buy small containers and experiment!

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!

Mustard greens and turnip greens are awesome in omletes to add a spicy kick. Some of the more fibrous vegetables need to be cut up and precooked because just tossing them in an omelet won't get them cooked well enough. But almost any green will cook up amazingly well just being tossed whole leaf into the omelet and they cook down well too, so no chopping necessary.

By the way, topping your omelets with a simple, homemade salsa is an amazingly simple way to add veggies and flavor to your resultant creation. :p

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 :D (I think tecnically this is a fritarta???)

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.

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!

[QUOTE=Tribal Rob;989153]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 :D (I think tecnically this is a fritarta???)[/QUOTE]
Grill =\= broiler. Broiler is an over that heats from the top of the unit rather than the bottom. Quite different.

[QUOTE=drnemer;988874] I got coconut oil in my dorm because I like the taste[/QUOTE]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.