Soppressata Morning After Deconstructed Omelet: Paleo, Low Carb, Gluten Free

Last night we had a long drive home in dense fog, and one very close call. Our cats were even happy to see us when we got home.  Long story short, I felt a little jangled in the morning and wanted a breakfast pick-me-up. Here my Soppressata (a type of salami) Picante from El Salchichero, fresh free range eggs, Straus whipping cream, home-grown sun dried cherry tomatoes, sweet onions, and a bit of jack cheese* (use only a small amount of grass-fed raw milk cheese or cream for Paleo and limited amount for low carb) were an exceptional combination for a real super starter breakfast.


Soppressata Morning After Deconstructed Omelet for two

  • 3 thick slices Soppressata Picante diced
  • 1/4 small yellow onion diced
  • 2 tablespoons sundried tomatoes diced
  • bit of bacon drippings as needed
  • 4 free range eggs
  • 3 tablespoons whipping cream
  • 3 oz. shredded soft jack cheese:   grass-fed raw milk cheese or cream for Paleo and limited amount for low carb

Sauté Soppressata in dry pan until just starting to brown on medium heat.  Remove. In same pan adding a bit of bacon drippings as needed, sauté onions and tomatoes.  When browned, whip together eggs and cream, and pour over onions and tomatoes.  Cook with lid on until edges start to look firm.  Flip and cook to your taste.  Soft and wet or hard and dry, breaking up if needed. Top with cheese if using it, dot Soppressta evenly over top.  The spicy salami and sweet cream work well together,  Enjoy!

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