We all know that I like to get a little creative in the kitchen and this week I thought I’d give my typical omelette a little bit of a spruce up.

Taking advantage of the fresh blackberries in season, this slightly nutty, cheesy and spicy omelette packs a punch with the most basic and simplest ingredients! Thanks to the cumin and flax seeds, pepper and the rich Gruyere cheese, this omelette boasts a beautiful nutty flavour and is complemented by the creamy organic and natural cheese.

Thanks to the healthy and natural fats from the cheese and eggs, this dish is the ideal Primal recipe. It’ll also leave you feeling fuller for longer and thanks to the protein from the ingredients, it makes for the perfect post-workout meal. 

 You could enjoy this for breakfast but seeing as I’m not a big fan of eating first thing in the morning (I’d rather intermittent fast), I would quite happily enjoy this omelette for dinner or even as a light lunch during the day if I find my energy levels aren’t up to speed. You can, however, enjoy this any time of the day you like. 

Nowadays, cheese can have a bad rep in the media, but when eaten as naturally and organically as possible, it can be enjoyed in moderation as part of a Primal lifestyle. And when I say natural, I mean the kind that isn’t stuffed in brightly coloured packaging and that’s usually found melting in burgers the shape of an orange square.

Eggs, another ingredient I’ve used in this recipe, are also often causing all kind of health debates in the media. When I was in my early forties I was diagnosed with elevated cholesterol and I was therefore told to stop eating the yolks in eggs because they were considered to be ‘high in cholesterol’. For years I followed this advice and for years I was sucked into the very naïve industry. Luckily, we should all know by now that eggs yolks are actually full of goodness and even if you are diagnosed with high levels of bad cholesterol, the yolk will not increase those levels any further.

Instead, eggs are loaded with good quality proteins (all nine essential amino acids), as well as vitamins A, B12, B2 and B5. They also contain plenty of minerals too. Forget what the media says. Eggs are full of healthy fats and that’s that. In just one egg you can bag yourself 6.3g of protein and 4.5g of healthy fats. Not bad for something that’s so ‘bad’ for us, huh?

 I’ve used two delicious medallions of bacon in this recipe but if you’re not a fan, or are simply looking to make this a vegetarian dish, then skip this ingredient. My cauliflower and bacon omelette may not look like much but thanks to the healthy fats included, it can definitely serve up to 4 people and leave them feeling satisfied. Or, if meal prepping is your kind of thing then save the other slices for later. They should last for a few good days.

 As for the bacon, I make sure that my family and I always use organic and natural bacon medallions from our local butchers. This way I know that it’s coming from the right sources and that the food I’m eating hasn’t been processed, pumped or filled with other toxic ingredients. If you’re interested in finding more out about what your meat may contain then be sure to give my book a read!

I really hope you enjoy this unique omelette variation just as much as I enjoyed experimenting with it. The spices and seeds are what make this recipe pretty special so don’t skimp on that part. And last but not least, the crispier the bacon, the better! It really brings out the flavours of the omelette and truly compliments the roasted cauliflower. Enjoy!

Primal Cauliflower and Bacon Omelette with Blackberry Salad 

Serves: 4 people

Preparation Time: 10 minutes

Cooking Time: 15 minutes


  • 1 tsp extra virgin olive oil for the pan
  • 1 tbsp ghee
  • 1 small cauliflower
  • 2 organic bacon medallions
  • 6 large organic and free-range eggs
  • 1 tbsp chilli flakes
  • 1 tbsp cumin seeds
  • 2 tbsp flax seeds
  • 100g organic grated gruyere cheese
  • Salt and pepper to taste (use quite a bit of pepper)
  • SALAD – mix everything together
  • 120g fresh salad leaves
  • 1 tsp avocado oil
  • 1 punnet organic blackberries


  • Begin by preheating your oven to gas mark 4 and oiling a non-stick pan with extra virgin olive oil.
  • Place your bacon medallions under a grill and cook on medium heat whilst you prep your omelette.
  • Cut your small cauliflower into florets and half lengthways. Once done, pop the cauliflower into the pan and heat on medium heat. Cook until slightly golden.
  • Once golden, add 1 tablespoon of ghee to the pan and continue to cook until your cauliflower is soft.
  • Once your cauliflower has cooked, add the cumin and flax seeds to the pan and fry for 1 minute (try not to burn them).
  • In a bowl, whisk together the eggs with the chilli flakes, salt and pepper. Add the grated cheese and bacon (cut into pieces) to the pan (covering evenly) and pour in your egg mix. Cook on medium heat until the base starts to firm up and then place the pan into the middle of the oven to cook for 15 minutes.
  • Once cooked, remove from the oven and leave to cool for a few minutes before serving with your blackberry salad.

 Pin this recipe to save for later...