Name: Easy Keto Omelette
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 8 eggs; 180ml (¾ cup) pure cream (or water); 1½ tbs ghee; 2 zucchini, cut into rounds; 1 garlic, crushed; ¾ cup frozen peas; 2 cups leafy greens, such as baby spinach or chopped silverbeet; 12 medium cooked wild prawns, peeled and cleaned; 1 avocado, cut into wedges; 1 cup mixed herbs, chopped (we used chives and parsley), plus extra, to serve; 3 spring onions, finely chopped, plus extra thinly sliced, to serve; Thinly sliced green chilli & lime wedges, to serve

Easy Keto Omelette

First published in delicious.

Simple, fast, fresh and tasty! This omelette will fill you up and keep you energised. Perfect for breakfast, lunch or dinner.

Serves

Prep

25 mins

Cook

5 mins

Difficulty

Easy

Method

Set an oven grill to medium–high. Lightly whisk eggs, cream (or water) and herbs together in a bowl and season.
Heat ghee in a 22cm ovenproof frying pan over medium heat. Add spring onion and zucchini and cook, tossing regularly, for 2 minutes. Add garlic and peas, stir to combine and cook for a further minute, then add spinach and cook for a minute more until just wilted.
Pour in egg mixture. As it begins to set at the edges, use a spatula to draw the cooked egg towards the centre (without breaking it up), allowing the uncooked egg to run towards the edges. Cook for 2–3 minutes until base and sides are starting to firm up, then place under the preheated grill and cook for a further 3–4 minutes until puffed and firm.
Top omelette with prawns, avocado, chilli and extra herbs and spring onion and serve with lime wedges.