UPC’s Paleo Chocolate Bar Omelet
I’m a very playful guy. I love to run, jump, spin… There are few things in the world that are more gratifying to me than attempting something, and failing. Don’t ask me why, I don’t really have a good answer; though I am certain that it’s related to my “muchness” as Johnny Depp so adroitly described Alice’s childlike wonder and fearlessness in Alice In Wonderland. But landing flat on my butt in green grass under a blue sky after an awesome attempt at something both exciting and stupid is precisely what I envision when I think of “what would I rather be doing right now?” Except when I’m blogging, of course. This, much to my surprise and delight, has not turned out to be me, rubbing my butt as I stand up off the grass and attempt to figure out how to do it right the next time.
My playfulness translates in to the kitchen as well. I like to play with ingredients, experiment, and actually just being playful in general. I’m a very playful guy, and I can’t think of a time in my life when I didn’t want to spend time being playful. Being playful in the kitchen is somewhat more challenging; there are rules in there, sharp instruments and objects, dangerous surfaces… But my playfulness will not be overcome!
I’ve been spending a lot of time experimenting with cocoa nibs recently. They’re a touchy flavor, and so I’ve been hesitant with them for a long time. Now I look back and wonder “what took me so long?” As touchy a flavor as they are in the raw, they turn out to be amazingly adept at blending their savory chocolate goodness with just about anything I’ve managed to throw their way!
UPC’s Paleo Chocolate Bar Omelet; What you’ll need:
- 4 eggs (Use the good stuff if possible)
- 2 tablespoons Cocoa Nibs
- 2 tablespoons Shredded Coconut
- 1 Baked Sweet Plantain, chopped (prepare your Baked Maduros ahead of time)
- 3 tablespoons Coconut Oil
Prep and Cook time: 40 minutes
1. In a pot, add 2 tablespoons of coconut oil, the cocoa nibs, and the chopped maduros. Cook on medium-low heat, covered, for 10 minutes, stirring regularly.
2. Add the shredded coconut to the pot, and continue to cook while you make the omelet. Continue to stir regularly.
3. Heat up the remaining tablespoon of coconut oil in an omelet pan on medium-high heat.
4. Pour the eggs in to the pan and cook, covered, for 2-3 minutes.
5. When the eggs are about 2/3 cooked, or about 2-3 minutes after adding them to the omelet pan, pour the cocoa nibs, shredded coconut, and sweet plantain mixture on to one side of the omelet. Continue to cook, covered, until the omelet is fully cooked through.
6. Serve, and enjoy!