Breakfast, Eggs, Food, Recipes

Simple and Seasonal

Our ancestors ate what was available based upon the seasons and in my part of the world the summer season is the most bountiful and wonderful time to take advantage of what’s growing near you.  I made a yummy breakfast this week with organic seasonal vegetables, all purchased from our local farmers market (except the mushrooms which I purchased from Trader Joe’s).

Summer Vegetable Omelette

8 omega 3 enriched eggs scrambled

6 slices nitrate/nitrite free bacon diced

1 bell pepper diced (I used an orange one)

1 yellow summer squash halved and sliced

1 cup sliced mushrooms

3 green onions diced

1 cup fresh basil leaves diced

2 tbsp olive oil

Spoonful of julienned sun dried tomatoes

In a large saute pan cook the diced bacon until almost crispy.  Add the bell peppers to the bacon and and saute in the bacon grease for 2 minutes.  Add the summer squash, mushrooms, and onions to the bacon and peppers and saute until the mushrooms are tender.  Remove the mixture from the pan and set aside.  Add the olive oil to the same pan and heat over medium.  Pour in the scrambled eggs so that they are evenly covering the pan.  Cook for about 3-4 minutes, make sure the pan is not too hot so that the bottom does not burn.  Do not disturb the eggs.  After 3-4 minutes, move the eggs carefully to the oven and cook under the broiler on low until the eggs are firm, about another 4 minutes.  Move your pan back to the stove top and on one side of the open faced omelette, add your veggie and bacon mixture.  Top with the fresh chopped basil and with a large spatula, carefully fold the omelette closed.  Cut into thick slices and serve with a spoonful of juliened sundried tomatoes on top.


Also pictured is a super fast lunch I made for myself and the kids with similar components to the omelette.  I quickly stir fried 4 sliced gluten free basil chicken sausages from Trader Joe’s with 1 diced red bell pepper and 1 cup of sliced mushrooms and served it all over steamed kale with some left over mashed sweet potatoes on the side.  Very simple and satisfying!!  : )

Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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  1. Hey there,
    Just wanted to say thank-you for taking the time to post all this amazing information! The pictures, the details, it all comes together perfectly to give a new-to-paleo guy like me options to keep me on track! I know there are hundreds, if not thousands more, who benefit from this website, and I’m sure they are just as grateful. Thank you 😀
    Toronto, Canada

    1. Sarah says:

      Thank you so much Dan! Comments like yours give me the inspiration and energy to keep this thing going! : )

  2. I agree, keep them coming!

  3. Renna says:

    I tried this recipe today and it was AWESOME!! Thanks

  4. Stacy says:

    where can you find nitrate free bacon/turkey?

    1. Sarah says:

      Hi Stacy,
      If you have a Trader Joe’s in your area they carry nitrate free bacon and in my town our Raleys also carries it as well. Also, we have friends who own a pig farm and we recently bought a 1/2 a hog from them (including a bunch of nitrate free bacon!!).

  5. Chris says:

    I am new to Paleo (about 2 weeks), and I feel AMAZING! I’m not as hungry all day, and I have lots of energy.
    Your gazpacho recipe looks great, and I can’t wait to try it!

    1. Sarah says:

      Awesome Chris!! : )

  6. Sandra Brigham says:

    This was awesome. While my chef husband makes wicked omelettes, this was the first truly enjoyable one I’ve made myself! I used a cast iron skillet and actually flipped the whole thing instead of using the broiler or oven to heat off the top. Then added the veggies I had (pepper, onion, mushroom and pre-washed baby spinach). Yum!

    1. Sounds great Sandra! So glad you enjoyed it!

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