Keto Thai Omelette with Spicy Coconut Salmon & Herb Salad

Allergens

Fish, Eggs

Ingredients

• 1. 4 large eggs 2. 8 oz salmon fillet, skin removed 3. 1/2 cup unsweetened coconut milk 4. 1/4 cup fresh basil leaves, chopped 5. 1/4 cup cilantro leaves, chopped 6. 1/4 cup mint leaves, chopped 7. 1/4 cup thinly sliced red onion 8. 1 medium cucumber, thinly sliced 9. 1 bell pepper, thinly sliced (any color) 10. 1 tbsp fish sauce 11. 1 tsp sugar substitute 12. 1 tsp fresh lime juice 13. 1/2 tsp ground white pepper 14. 1/2 tsp salt 15. 1 tbsp olive oil

Instructions

1. Whisk the eggs with a pinch of salt and set aside.
2. In a bowl, combine the coconut milk, fish sauce, sugar substitute, lime juice, white pepper, and half of the chopped herbs. Add the salmon fillet and marinate for 20 minutes.
3. Heat 1/2 tbsp olive oil in a non stick skillet over medium heat. Pour the whisked eggs into the skillet and cook until set but still soft, about 2 3 minutes. Flip and cook for another 1 2 minutes, then transfer to a plate.
4. In another non stick skillet, sear the marinated salmon for 3 4 minutes per side or until cooked through. Slice into strips.
5. Arrange the sliced cucumber and bell pepper on top of the cooked omelette. Top with sliced red onion and the remaining chopped herbs.
6. Place the seared salmon strips atop the omelette, garnishing with a final sprinkle of herbs for an enticing aroma.
7. Serve immediately and enjoy your keto friendly Thai breakfast!

Chef’s Insight

1. To enhance the aroma and flavors, use freshly grated nutmeg instead of ground white pepper.

Notes

1. This recipe is a delicious and satisfying low-carb breakfast option, perfect for those following a ketogenic diet.