This Paleo golden omelette from the guys at Leafie sounds amazing. Here’s what they say…

Healthy, quick and versatile, the humble omelette is one of our go to meals.

The turmeric in this omelette delivers a warm, spice flavour, a rich golden colour and best of all antioxidant and anti-inflammatory benefits.

Cooking in our grass-fed pure tallow is ideal as it is a healthy saturated fat with a high smoke point, meaning that it is stable when heated, unlike most other fats and oils.  Cooking with oils with low smoke points can be damaging to health as the fats can become rancid so that free radicals and oxidization occur, with the potential to damage cells.

Omelettes are super easy to make, they can be plain or made with numerous combinations of vegetables, fish, meats and herbs to change up the flavours.

You can find out more about Leafie and their Food as Medicine Campaign here.


2 large free-range organic eggs
1 knob tallow
1 tsp turmeric grated root or ground
A handful of fresh spinach
1/2 small leek
pinch sea salt
pinch black pepper
a handful of mixed herbs (optional) – (try our Two White Hats blends)
sprinkle chopped chives (optional)


Slice leek finely.

Heat tallow in a small frying pan on a low heat, ideally ceramic or cast iron.  Once melted add the leek and simmer until golden.

Crack the eggs into a mixing bowl, add turmeric, salt and black pepper. Beat well with a fork until golden colour.

Add a little more tallow and once melted pour your beaten egg mix into the pan, move the mixture around the pan to spread evenly.

Once the egg mix begins to set, but is still soft on top, evenly distribute spinach and mixed herbs on top.

Once the omelette has set use your spatula to fold omelette in half then slide the omelette onto your plate.

Sprinkle with chives (if using). Enjoy!

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