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Easy Carnivore Omelet Recipe
When you need a breakfast that actually keeps you full until lunch, this meat-packed omelet does the heavy lifting. Savory ground beef and salty diced ham fold right into tender, butter-cooked eggs. A generous handful of sharp cheddar melts over the warm filling, tying everything together. It's a high-protein powerhouse that skips the complicated prep and gets straight to the good stuff.
Ingredients
- 2 large eggs
- 1 tablespoon water
- ¼ teaspoon fine sea salt, divided
- 1 tablespoon unsalted butter or tallow ( here )
- 4 ounces ground beef
- 1 ounce ham, cubed
- 1 ounce cheddar cheese, shredded (about ¼ cup)
- 1. Crack the eggs into a small bowl. Add the water and ⅛ teaspoon of the salt and whisk with a fork.
Instructions
- 1Whisk the eggs, water, and half of the salt in a small bowl until well combined.
- 2Place a small skillet over medium-high heat. Melt the butter in the hot pan, then add the ground beef.
- 3Brown the meat for about 3 minutes, using a spatula to break it into small crumbles until no pink remains. Season with the remaining salt.
- 4Lower the heat to medium-low. Pour the whisked eggs directly over the cooked beef. Stir the eggs gently for a few seconds to create soft curds, then tilt the pan in a circular motion so the uncooked egg flows to the edges and forms an even layer.
- 5Let the omelet cook undisturbed for about 1 minute. The bottom will become firm while the top remains slightly soft and wet. Leaving the top slightly wet ensures the eggs don't dry out once folded.
- 6Remove the skillet from the heat. Scatter the cubed ham and shredded cheddar cheese down the middle of the eggs. Fold one half of the omelet over the filling and slide it onto a plate.
Notes
- Swap: You can use bacon or cooked sausage in place of the ham for a different flavor profile.
- Fat choice: Tallow or ghee works beautifully here if you want to avoid butter.
- Prep: Shred your own cheddar from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.