Keto Kenyan Brunch: Avocado & Bacon Stuffed Omelette with Sukuma Wiki and Roasted Tomatoes

Allergens

Eggs, Dairy (in avocado)

Ingredients

• 4 large eggs
• 1 ripe avocado
• 4 slices of bacon
• 2 cups sukuma wiki (collard greens), chopped
• 2 large tomatoes
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. In a medium bowl, whisk together the eggs, salt, and pepper. Set aside. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sukuma wiki and cook until tender, about 5 7 minutes. Remove from the skillet and set aside. In the same skillet, add another tablespoon of olive oil and cook the bacon until crispy. Transfer to a plate and set aside. Preheat oven to broil setting. Cut the tomatoes in half and place them on a baking sheet. Drizzle with remaining olive oil and season with salt and pepper. Broil for 5 7 minutes or until softened and slightly charred. In a separate skillet, cook the eggs over medium heat, stirring occasionally to prevent sticking. Once set, add half of the avocado slices on one side of the omelette and bacon on the other. Fold the omelette in half and cook for another minute or until desired doneness is reached.

Chef’s Insight

To make this dish even more flavorful, add some fresh herbs to the omelette or a sprinkle of red pepper flakes on top.

Notes

You can also add some diced bell peppers or onions to the omelette for added flavor and color.