The Chicken Bacon Ranch Omelette combines the rich flavors of smoked bacon, spicy chicken, and creamy ranch, enhanced with the fresh crunch of shredded lettuce. This recipe is perfect for anyone following a strict paleo diet and looking for a delicious twist on traditional breakfast options.
Ingredients and Preparation
Choosing quality ingredients is key to maximizing the flavors in this omelette. Opt for smoked bacon for a deep, robust flavor, and use freshly cooked or leftover chicken. The paleo ranch dressing should be creamy to add a smooth texture that balances the spice and smoke of the other ingredients.
Innovative Use of Lettuce
Incorporating shredded lettuce into the omelette adds an unexpected crunch and freshness, elevating the dish and satisfying cravings for something different. This is a great way to integrate more vegetables into your breakfast in a unique and tasty way.
Cooking Tips
When preparing the omelette, ensure your pan is at the right temperature to avoid burning the eggs while achieving a fluffy texture. Add the ingredients in stages to ensure they are heated through and maintain their distinct textures.
Versatility of the Dish
The Chicken Bacon Ranch Omelette can be enjoyed at any meal — breakfast, lunch, or dinner. It’s a versatile dish that adapts well to various dietary needs within the paleo framework and offers a satisfying meal option for those looking for variety in their diet.
Chicken Bacon Ranch Omelette
A little bit of spice, smokey bacon and creamy paleo ranch are tied together with the crisp and crunchy shredded lettuce. That’s right we put lettuce in our omelette.
Ingredients
- 2 chicken breasts
- 2 tbsp lemon juice
- 2 tbsp hot sauce, paleo approved, like Franks Red Hot Original sauce
- 1 tsp garlic powder
- 4 strips bacon
- 4 eggs
- 1 avocado
- 1 cup shredded lettuce
- ½ tsp salt
- ¼ tsp pepper
- 4 tbsp primal desire ranch dressing
- 1 tbsp diced chives
- 12 cherry tomatoes
Instructions
- Cut chicken breasts into strips and put into a bowl.
- Add lemon juice, hot sauce and garlic powder, stir and let sit a few minutes.
- Preheat oven to 350°F.
- Place chicken breast strips on a baking sheet and cover with bacon strips (then the bacon fat flavours those chicken breasts, YUM!)
- Bake 35-45 min depending on how well you like your bacon cooked. Alternately you can pan fry chicken and bacon together if in a hurry.
- Once cooked, chop the chicken and bacon into bite size chunks.
- Break eggs into a bowl, season with salt and pepper and whisk until they are a uniform texture.
- Pour half the mixture into a pan over medium to medium-high heat, cook 2-4 min (until mostly solid but before overcooked) and carefully flip, cooking until the second side is slightly browned. Repeat with the remainder of the mixture (for second omelette).
- Spread half the bacon and chicken over one half of each of the omelette bases.
- Top with ½ avocado, ½ cup shredded lettuce and drizzle 2 tbsp ranch over top.
- Fold egg over and garnish with diced chives and cherry tomatoes.
- Add additional hot sauce if you like it spicy!
Notes
Prepare the chicken at least the night before so you can just heat it up for a quick breakfast.
Nutrition Information
Yield 2 Serving Size 1 omeletteAmount Per Serving Calories 778Total Fat 59gSaturated Fat 13gUnsaturated Fat 0gCholesterol 438mgSodium 1823mgCarbohydrates 19gFiber 8gSugar 5gProtein 44g
Nutrition is calculated by a third party and may not be 100% accurate