Keto Thai Shrimp & Asparagus Omelette – Low Carb Brunch Delight

Allergens

Shellfish (shrimp)

Ingredients

• 8 large eggs
• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed
• 2 tbsp coconut oil
• 2 tbsp fish sauce
• 1 tbsp grated ginger
• 1 tsp lemongrass paste
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions

1. In a large bowl, whisk together the eggs, fish sauce, ginger, and salt and pepper. Set aside. Heat coconut oil in a non stick skillet over medium heat. Add asparagus and cook for 3 minutes or until tender but still crisp. Remove from pan and set aside. In the same pan, add shrimp and cook for 2 3 minutes on each side or until pink and cooked through. Remove from pan and set aside with asparagus. Pour the egg mixture into the pan, cook over medium heat until set but still soft. Place asparagus and shrimp on half of the omelette, then fold the other half over to cover the filling. Cook for another 1 2 minutes or until golden brown and cooked through. Slide the omelette onto a plate, garnish with chopped cilantro, and serve immediately.

Chef’s Insight

The combination of Thai flavors in this dish creates an incredible sensory experience while staying true to the keto diet.

Notes

This recipe can be customized with your choice of vegetables or protein to fit your dietary needs.