Our Paleo Keto Japanese Omelet harmoniously blends pasture-raised eggs and grass-fed bone marrow to create a deliciously tasty breakfast roll, ensuring you stay within the low-carb, high-fat parameters that define keto eating.
At the heart of this recipe is bone marrow, a nutrient-dense superfood that has been revered for centuries for its health benefits. Bone marrow is not only a source of high-quality fats perfect for an animal-based ketogenic diet, but it also contains a rich profile of vitamins and minerals like vitamin A, vitamin K2, iron, zinc, and selenium. These nutrients support immune function, bone health, and overall vitality. Moreover, bone marrow is known for its anti-inflammatory properties and its potential to promote gut health due to its collagen content, making it an ideal ingredient for those committed to a wholesome, ancestral approach to nutrition.
In this recipe, we harness the natural richness of bone marrow to infuse our egg rolls with a depth of flavor and a boost of health benefits. Paired with eggs, which provide additional protein and healthy fats, and seasoned simply with salt to enhance the natural flavors, these egg rolls are a testament to how delicious and satisfying a high fat carnivore diet can be.
Nutritional value: 372 kcal, 31 g fat, 1.1 g carbohydrates, 20 g protein
Ingredients for one portion
3 eggs
20-25 g raw bone marrow
Salt to taste
Optionally pepper or any dried or fresh herbs
Method
Prepare the Egg Mixture:
In a bowl, blend the eggs with the raw bone marrow.
Add a pinch of salt and mix.
Heat the Pan:
Place a frying pan, preferably a rectangular iron pan, over medium heat. Lightly grease the pan with some lard or tallow. The pan should be hot but not smoking.
Cooking Layers:
Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom. Tilt the pan to spread the egg evenly.
Once the egg begins to set but is still slightly runny on top, start rolling from one end of the pan towards the other.
Push the rolled egg to one side of the pan.
Continue Layering:
Re-grease the empty part of the pan. Pour another thin layer of egg mixture into the pan, lifting the rolled egg to let some of the new egg mixture to flow underneath it.
When this new layer starts to set, roll the existing omelet over it to incorporate this new layer into the roll.
Repeat:
Repeat the process of adding fat, pouring egg mixture, and rolling until you've used all the egg mixture.
Final Roll and Shape:
Once you've used all the egg, you should have a nicely shaped, thick roll. Use a spatula to gently shape the roll into a neat rectangle while still in the pan. Let it cook for another minute or so to firm up.
Remove and Cool:
Carefully transfer the roll to a piece of parchment paper. Roll it up to shape it further and let it cool slightly. This helps to set the shape.
Serve:
Once cooled a bit, slice the omelet into pieces about 1-inch thick. Serve warm or at room temperature. It makes a great and simple breakfast dish.
looks delicious , thank You