Neptune Omelette

Because I can't get enough seafood in my life apparently, this omelette had to happen. Also, let me just call myself out here on the front end, no this isn't strict paleo. I SEE the cream cheese in the ingredients list and I am fully aware that cream cheese ain't paleo. So for all of you nay sayers who like to passive aggressively call out us paleo rule breakers, I'm one step ahead of you.

Cue my venting. I have no qualms when I see a paleo or primal blogger post a food photo of a meal that has cheese. Hell, I love cheese and eat it every now and again since it doesn't upset my stomach. What REALLY grinds my coffee beans though is when I see the stupid rhetorical comments under the picture that say something along the lines of "Uhhh pretty sure cheese isn't paleo." Uhhhhh thank you Mr. Darwin for that ever insightful piece of paleo education. GET OFF MUH' BACK HOME SLICE! Merlin's beard, that's annoying. Pretty sure no one ever got handcuffed and thrown into a paleo jail cell made of celery sticks and beef bones for consuming cheese. Lordy, if having the word "paleo" in your blog title or social media handle means you aren't ever allowed to eat white potatoes or rice or bacon cookies or - GASP - cheese without being insta-reprimanded, then may I rot in whatever pseudo phony blogger hell to which I'm condemned. 

Soooo now that I've simmered down...I sincerely hope that you lather this omelette up with ALL the cream cheese your rule-breaking #primal heart desires. Unless you're lactose intolerant or don't digest cheese well...then for the love of the porcelain throne, leave it off. Keep calm and cheese (or don't cheese) on!

Ingredients

  • Coconut oil, ghee or grass-fed butter
  • 1/4 lb crab meat
  • A few shakes of my Magical Seafood Rub (or salt and pepper to taste if you don't have this on hand)
  • 2 eggs, whisked
  • 1 tbsp cream cheese
  • 1/2 avocado, sliced
  • 1 green onion, sliced 

Method

  1. Heat a tsp of cooking fat in a skillet over medium/high heat. Add the crab meat and seafood rub (or salt and pepper if you don't have the rub) and cook for about 5 minutes, stirring occasionally. Set aside.
  2. In another skillet, add another tsp of fat over medium/high heat. Add the whisked eggs and swirl the pan around so the liquid eggs coat the bottom. Let the skillet sit until the top side of the eggs are cooked through (you may have to lift up the sides of the eggs with a spatula every now and then and swirl the pan to let the excess liquid on top run to the bottom of the pan).
  3. When the omelette base is cooked through, spread 1-2 tbsp of cream cheese across one half. Pour half the crab mixture on top and then add the sliced avocado and green onion. Fold the empty omelette half on top of the crabby, cheesy goodness and carefully transfer to a plate.
  4. Voila! I plated my omelette with tomato slices and it was delicious!