Ground Beef Omelet (Carnivore-Style)
Gently cooked 80/20 ground beef mixed with butter and salt, wrapped in thin omelet layers. A high-protein, high-fat meal that stays juicy by cooking the beef first and assembling at the end.
A filling, nutrient-dense meal for the whole family, rich in complete protein, essential fats, iron, zinc, choline, vitamin A and B vitamins.
Chef’s notes
Keep the heat controlled — overheating dries out ground beef.
A medium carbon steel pan works especially well for omelets.
Thin egg layers cook faster and wrap better around the beef.
Best served immediately.
Ingredients
- Ground beef (80/20 lean-to-fat)
- Eggs — 4 eggs per 0.5 lb (225 g) of beef
- Salt
- Butter — 1–2 tablespoons
- Beef tallow (or lard / ghee) for frying
Directions
- Cook the ground beef over medium to medium-low heat, keeping it juicy. Do not overcook; leaving some chunks is fine.
- When the beef is no longer pink (or just lightly browned), remove it from the pan and transfer to a bowl.
- Add a generous pinch of salt and the butter to the hot beef. Mix well.
- In a separate bowl, crack the eggs, add a pinch of salt, and whisk until evenly colored.
- Heat a medium pan over medium-high heat and melt some beef tallow.
- Pour in enough egg mixture to thinly coat the bottom of the pan (about ¼ cup / 60 ml per omelet for a medium pan).
- When the eggs set and lightly brown, flip them.
- Place a portion of the beef mixture on one side of the omelet.
- When the underside browns, fold the omelet in half and remove from the pan.
- Repeat with the remaining eggs and beef.
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