Caribbean Brunch Keto Omelette with Coconut-Lime Avocado Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large eggs 1/2 cup smoked salmon, chopped 1 avocado, diced 1/4 cup red onion, finely chopped 1/4 cup fresh cilantro, finely chopped 1/4 cup lime juice 1/2 cup unsweetened coconut milk 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon olive oil Optional: hot sauce to taste

Instructions

1. In a medium bowl, whisk together eggs, coconut milk, salt, and black pepper. Set aside.
2. In another bowl, mix together avocado, red onion, cilantro, lime juice, and hot sauce if using. Set aside to marinate for at least 15 minutes.
3. Heat olive oil in a non stick skillet over medium heat. Pour the egg mixture into the skillet and cook until set and golden brown, about 3 4 minutes per side.
4. Fold half of the omelette over onto itself and add chopped smoked salmon on one half. Top with the coconut lime avocado salsa. e) Carefully fold the other half over to fully enclose the filling, cook for another 30 seconds to a minute, then remove from heat.

Chef’s Insight

The key to a perfect keto-friendly omelette is using full-fat dairy products and avoiding any unnecessary sugars or carbohydrates.

Notes

Make sure to use a non-stick skillet to prevent the omelette from sticking to the pan during cooking.