Chilean Breakfast Omelette – Keto-Friendly Delight

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large eggs
• 1 ripe avocado, sliced
• 6 oz smoked salmon, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup baby spinach, chopped
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons feta cheese, crumbled (optional)
• Salt and pepper, to taste
• Olive oil or butter, for cooking

Instructions

1. In a medium bowl, whisk together the eggs with salt and pepper to taste. Set aside.
2. Heat a non stick skillet over medium heat. Add a small amount of olive oil or butter, ensuring it evenly coats the pan.
3. Pour the whisked eggs into the skillet and cook until set, lifting edges occasionally to allow uncooked egg to flow underneath.
4. Once the omelette is almost set, evenly distribute the avocado slices, smoked salmon, cherry tomatoes, red onion, and baby spinach over half of the omelette. Top with cilantro and feta cheese (if using).
5. Fold the unfilled half of the omelette over the filling ingredients, then gently press down to help the omelette hold its shape. Cook for an additional 2 3 minutes, or until the omelette is fully cooked.
6. Carefully slide the omelette onto a serving plate and garnish with additional cilantro, if desired.

Chef’s Insight

The key to this dish is balancing flavors and textures, from the creamy avocado to the smoky salmon and crunchy red onion.

Notes

Ensure the non-stick skillet is properly heated before adding the egg mixture to achieve a perfectly cooked omelette.