Keto New Zealand Breakfast Omelette with Smoked Salmon, Avocado & Asparagus

Allergens

Eggs, Dairy (if using cheddar cheese)

Ingredients

• 8 large eggs 1 cup chopped asparagus 4 oz smoked salmon, thinly sliced 1 avocado, thinly sliced 1/2 cup grated cheddar cheese (optional) 1 tbsp olive oil Salt and pepper to taste

Instructions

1. In a large mixing bowl, whisk the eggs with salt and pepper until well combined. Set aside.
2. Heat 1 tbsp of olive oil in a non stick skillet over medium heat. Add the asparagus and sauté for 3 4 minutes or until tender but still crisp. Remove from the skillet and set aside.
3. In the same skillet, add the smoked salmon and cook for 1 2 minutes on each side until heated through. Remove from the skillet and set aside.
4. Pour the whisked eggs into the skillet, swirling to evenly distribute and create a smooth base. Cook over medium heat for 3 4 minutes or until the edges are set but the center is still slightly runny.
5. Carefully flip the omelette using a spatula and cook for an additional 1 2 minutes or until the omelette is cooked through.
6. Lay the sautéed asparagus, smoked salmon, and avocado slices on half of the omelette. If desired, sprinkle with grated cheddar cheese.
7. Fold the other half of the omelette over the fillings, pressing down gently to enclose. Cook for another 1 2 minutes or until the cheese is melted and the omelette is cooked through.
8. Slide the omelette onto a plate and garnish with fresh herbs if desired.

Chef’s Insight

For an extra touch of luxury, serve the omelette alongside a glass of New Zealand Sauvignon Blanc or Marlborough Pinot Noir.

Notes

For best results, use fresh, high-quality ingredients and enjoy this Keto New Zealand Breakfast Omelette with Smoked Salmon, Avocado & Asparagus warm from the skillet.