The Caveman Diet (aka The Stone Age diet; aka The Paleo Diet; aka The Paleontology Diet) is based on an understanding of foods that were consumed during the Paleolithic era.  During that time some 2.6 million years ago, our ancestors relied on hunting and gathering to provide 100% of their nourishment.  It’s a common belief among those on the diet that consumption of grains and any processed foods runs counter to the nutritional needs of man (prehistoric or modern).  They tend to lay blame for modern ailments on ‘unnecessary’ advances in food technology.

The simple rules of a Paleo diet are this: If you can’t pick it or kill it, you can’t eat it.

Disclaimer:  I don’t endorse this or any particular diet.  However, I do endorse that everyone on any kind of diet should be entitled to have a tasty breakfast every morning.

Foods To Avoid: All grains and foods made of grains, all dairy products, sugar, potatoes and all processed foods.

Foods Allowed:  Vegetables, fruits, meat, fish, eggs and nuts.

At first glance, you might assume that the Paleo Diet is no friend of breakfast.  Common recipes for pancakes, waffles, French toast, muffins, coffee cakes and hash browns are off-limits.  But a look through the MrBreakfast.com treasury of recipes turned up a number of very satisfying recipes that adhere to Caveman standards. Plus, there’s a bunch of recipes that can be made Paleo compliant with slight ingredient substitutions. Here are a few of our favorites. Ugga-booga.  Ugga-bogga.

Bacon Breakfast Cups – Follow directions for the recipe but skip the layer of bread at the bottom of each cup.  Bacon should be eaten in moderation on The Caveman Diet as it is considered too salty.

Stone Age Biscuits And Gravy – The biscuits are made with a combination of almond flour and coconut flour.  The gravy is rich, nicely seasoned and loaded with sausage.

Ham-Wrapped Breakfast Burritos – It’s a breakfast burrito but the tortilla is replaced by a hearty piece of ham.  This one has eggs, bacon, peppers and onion.

Bacon-Wrapped Breakfast Links – What’s better than sausage? How about sausage wrapped with bacon.  Traditionally, this is a breakfast side dish.  But on the Paleo diet, it can be a fun main course.

Broccoli And Bell Pepper Frittata – To make this recipe Caveman Diet appropriate, replace the milk with water and omit the cheese.  It will still be quite flavorful if you use fresh vegetables.

Simple Bacon Omelet – No adjustments are necessary.   Just be sure to limit your salty bacon intake to only once or twice per week.

Green Eggs and Ham Omelette – To make this recipe Paleo proper, just replace the butter with olive oil and skip the optional cheese and salsa (unless you know your salsa is paleontology-approved).

Scrambled Eggs In A Green Pepper – Roast a green pepper in the oven at 375 degrees until somewhat tender – about 12 minutes.  Then cut it and fill the halves with scrambled eggs.

Low Carb Spinach Scramble – To make this scramble Stone Age appropriate, put a dab of olive oil on a paper towel and wipe the inside of your pan instead of using cooking spray.

Afghani Eggs – Use the recipe as directed, but make sure to use olive oil instead of canola oil.  Canola and vegetable oil are must-avoid items on The Caveman Diet.  Olive oil and certain other un-pressed oils can be used.

Onion And Tomato Scramble – You’ll want to skip the toast that’s shown in the picture.  Besides that, this recipe is stone cold stone age appropriate.  Be sure to use olive oil where the instructions mention oil.

Eggs And Corn Scramble – For this one, omit the cheese and milk and replace the butter with olive oil.  If possible, replace the canned corn with 11 ounces of fresh corn kernels. Unfortunately, you must also skip the toasted English muffins shown in the picture.

Kentucky Scramble – To make this scramble applicable to the Stone Age Diet, use bacon dripping and not butter where that option is offered.

Mushroom And Herb Omelet – Replace the butter with olive oil and this omelet is Paleozoic perfection! Replace the toast in the photo with an apple or a carrot.

Fruit Smoothies – To wash down your Paleontology breakfast, consider blending together any combination of fresh fruit, fresh squeezed juice or berries (with a couple of ice cubes).  If a smoothie recipe calls for yogurt, replace it with a banana to achieve the creamy smoothness that yogurt provides.  If you throw enough good stuff in a blender, it can act as breakfast all on its own.  Visit our Breakfast Drinks section to get more ideas.

Other Omelets And Scrambles:  If you take a look through our Omelets, Scrambles and Egg Dishes recipe collections, you’ll find hundreds of other recipes you can easily modify. Just remember to skip any cheese, replace milk with water and opt for olive oil or bacon drippings instead of butter or canola oil.

Nowhere does the flexibility of eggs shine as bright as in the omelette.  It’s a structure.  People who make great omelettes should be called omelette architects.  An omelette has a foundation.  Will it be just eggs?  Do you add  a touch of milk for a softer structure?  Do you add a pinch of flour for a firmer structure?  Herbs and other ingredients can be added within the beaten eggs resulting in flavor-packed art deco effect.

The omelette featured here might look modern, but it’s actually based on an old German recipe.  I adapted if from a 1955 cookbook from Narcissa G. Chamberlain called The Omelette Book.  That book was a favorite of cooking legend Juila Child who displayed it prominently in a show she dedicated to omelettes.  More on that special book later as it deserves a post of its own in the near future.

Speckled with chopped bacon and chives, this omelette is beautiful and delicious.  The thing that makes it unique to regular-Joe omelette eaters is the shape.  A little flour is added to the egg, like a crepe, so it’s a little more pliable. Then, it’s rolled – sort of like a cigar, so each bite is essentially a dense swirl loaded with flavor.  The spice of distinction in this omelette is nutmeg.

Here’s the recipe:

Rolled German Omelette With Bacon

This isn’t an omelette for filling.  The fillings will squeeze out as you roll it into shape.  I learned that obvious lesson the hard way.  I do find this omelette perfect for the old-school practice of topping with a sauce.  If you have some country gravy leftover from dinner, you have a sauce.

To make a simple cream sauce, just place a small sauce pan over medium heat.  Melt 1 Tablespoon of butter, stir in a teaspoon of flour and then gradually add 1/2 cup of milk or cream.  Season with salt and plenty of pepper.  Simmer and stir until thickened.  Spoon that good stuff over your omelette and – wham, bam, thank you mam – the result is amazing.

So whether you make this recipe or are just inspired to try omelettes in a new shape, remember that you are an omelette architect building the best structure known to man… breakfast!  Enjoy!

The trick to making an omelette light and puffy is beating the egg whites separately from the yolk. Beat until stiff peaks form. An electric beater is a big help. To really maximize the amount of volume you get, add a pinch of cream of tartar to the whites as soon as peaks start to form and continue beating.

The beaten egg whites are then gently folded into your other omelette base ingredients (presumably the egg yolks, milk or water and seasonings).

Since this method produces a big, bulky omelette, it’s best to cook the top of the un-folded omelet in a hot oven until the egg is almost completely set. This will also give you more “puff”. Since it’s more fragile than other omelets, you risk breaking it if you flip it or manipulate the edges to finish cooking it.

So, that’s trick. Here’s the recipe:

Puffy Omelette Recipe

May your omelets be light and your days be bright! And have no fright if you omelette ain’t right. Don’t fight what’s right… if your omelette breaks apart you still have a delicious scramble.