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Italian Paleo Omelet Sandwich

How to Make a Fluffy Pita Meal

By Stephen RichardsPublished 4 years ago 3 min read
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Italian Paleo Omelet Sandwich

I turned two Paleo pizza crust recipes, at

https://thebigmansworld.com/3-ingredient-mini-paleo-pizza-crusts-low-carb-grain-free-gluten-free/,

into a brand new kind of fluffy breakfast sandwich made of two different Paleo pita bread slices stuffed with creamy spaghetti sauce, tender ground beef, and thick egg-yolk omelet. This stacked Italian spicy sandwich holds together well as a complete Paleo meal. Here’s how to make this delicious treat cooking with NuWave and Ninja household appliances.

Ingredients:

1/2 cup ground beef

16 large whole eggs

1/4 cup coconut flour, sifted

1/2 cup blanched almond flour

Baking powder substitution -

3/4 teaspoon baking soda

1 1/2 teaspoons pure lemon juice

(From the baking powder substitution calculations at https://www.healthline.com/nutrition/10-baking-powder-substitutes)

1/4 cup tomato powder

1/2 cup water, cool

2/3 cup water, hot

3/4 teaspoon garlic powder

1/4 teaspoon Himalayan pink salt

1/4 teaspoon and 1/16 teaspoon ground black pepper

3/4 teaspoon and 1/16 teaspoon no-onion Italian seasonings, your choice or my no-onion Cold Mix:

https://anvil-panow-creations.com/f/all-meal-spice-seasoning-mix

1 1/2 teaspoons dried basil

1 tablespoon safflower oil

For the Paleo mayonnaise -

Use the recipe at

https://www.cooks.com/recipe/eh0z11g3/safflower-mayonnaise.html

substituting the mustard with

1 teaspoon Paleo spicy brown mustard

keeping the rest of the ingredients basically the same, that is, -

1 large whole egg

1 teaspoon red wine vinegar

2 teaspoons pure lemon juice

1/2 teaspoon Himalayan pink salt

1/4 cup olive oil

1 1/4 cups safflower oil

Directions:

To make a batch of mayonnaise, in an electric mixer bowl, manually beat 1 egg, the vinegar, the lemon juice, 1/2 teaspoon of the salt, and the olive oil to a thick mixture. With the mixer on high speed, continue adding the safflower oil 1 tablespoon at a time. Set the mixture aside in the fridge.

Mix the tomatoes and the cool water to a smooth paste. Add the hot water, 1/4 teaspoon of the seasonings or my Cold Mix, 1/8 teaspoon of the salt, 1/8 teaspoon of the pepper, 1/4 teaspoon of the garlic, and 1/2 teaspoon of the basil. Mix to a smooth sauce. Set the sauce aside.

Separate 16 egg yolks from their egg whites. Set the yolks aside in the fridge. In each of 2 large bowls, beat 8 of the egg whites to a heavy foam. To 1 egg white mixture, beat in the almond flour to a smooth mixture. To the other egg white mixture, beat in the coconut flour to a smooth mixture. To each flour mixture, beat in half of the baking soda and lemon juice, 1/16 teaspoon of the seasonings or my Cold Mix, 1/4 teaspoon of the garlic, 1/16 teaspoon of the salt, and 1/16 teaspoon of the ground black pepper. Set the mixtures aside.

Heat the safflower oil in a skillet on a NuWave PicFlex Precision Induction Cooktop burner at 220 degrees F. Pour all of either flour mixture into the greased and heated skillet. Cover the skillet. When the mixture, in a few minutes, has browned enough to be flippable without breaking, flip the cake and heat the other side for 1-2 minutes. Set the cake aside. Pour the other mixture into the skillet. Repeat the entire process. Set the second cake aside.

Lower the skillet heat to 100 degrees F. Add the beef, 1/8 teaspoon of the seasonings or Cold Mix, 1/4 teaspoon of the garlic, 1/16 teaspoon of the salt, and 1/16 teaspoon of the pepper to the skillet. Cover the skillet. Thaw the beef. Mash all of the beef. Raise the skillet heat to 175 degrees F. Cook the beef to rare. Raise the skillet heat to 275 degrees F. Brown the beef. Turn off burner. Set the beef aside in the fridge.

Beat the egg yolks, 3/16 teaspoon of the seasonings or Cold Mix, 1/4 teaspoon of the garlic, 1/16 teaspoon of the garlic, 1/16 teaspoon of the salt, and 1/16 teaspoon of the pepper to a smooth mixture. Heat the skillet at 275 degrees F. Pour the egg mixture into the skillet. Cover the skillet. When the disk is flippable without breaking, flip the disk and heat the other side for 1-2 minutes. Set the disk aside.

Preheat a Ninja Foodi grill on the grill setting at 400 degrees. Add the roasting rack to the main pot. Set the coconut flour cake on the rack. Cover the cake with all of the sauce. Cover the sauce with all of the beef. Cover the beef with the egg disk. Mix 3/16 teaspoon of the seasonings or Cold Mix and 1/8 cup of the mayonnaise. Cover one side of the almond flour cake with the mayonnaise. Cover the egg disk with the almond flour cake mayonnaise-side down. Bake the sandwich for 10 minutes. Remove the sandwich from the oven. Slice the sandwich into 4 equal-sized wedges. Enjoy the sandwich immediately.

recipe
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About the Creator

Stephen Richards

Released brand new song - As We Are.

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