Keto Persian Breakfast Omelette with Herbs & Mushrooms

Allergens

Eggs, Mushrooms

Ingredients

• 4 large eggs
• 1/2 cup sliced button mushrooms
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh cilantro, chopped
• 1/8 tsp ground saffron (soaked in 2 tbsp warm water)
• Salt and pepper to taste
• 1 tbsp avocado oil
• Optional: Cherry tomatoes and avocado slices for garnish

Instructions

1. In a small bowl, combine the eggs, saffron (along with its soaking liqui
2. , salt, and pepper. Whisk until fully combined and slightly frothy. Set aside.
3. Heat 1 tbsp of avocado oil in an 8 inch non stick skillet over medium heat. Add the mushrooms and cook for about 3 minutes or until they begin to release their liquid and become tender. Season with a pinch of salt.
4. Stir in the chopped dill and cilantro, then cook for another minute until fragrant and slightly wilted. Remove from heat and set aside.
5. In the same skillet, pour the whisked egg mixture and gently swirl to evenly distribute. Cook over medium low heat until the edges are set but the center is still slightly runny.
6. Once the omelette is mostly cooked on the bottom, carefully flip it using a spatula and cook the other side for an additional 1 2 minutes. Remove from heat and let it rest for a minute before folding in half or slicing into wedges.
7. Garnish with cherry tomatoes and avocado slices if desired, then serve immediately.

Chef’s Insight

This Persian breakfast omelette is inspired by traditional Iranian flavors combined with a keto-friendly twist.

Notes

Adjust the amount of saffron according to personal taste and preference.