“Exquisite Vietnamese Breakfast Omelette – A Keto-Friendly Experience”

Allergens

Shellfish (shrimp)

Ingredients

• 8 large eggs
• 1/2 cup finely chopped green onions
• 1/4 cup chopped cilantro
• 1/2 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 6 ounces cooked and peeled shrimp, chopped
• 8 ounces pork belly, thinly sliced
• 2 tablespoons avocado oil

Instructions

1. In a large bowl, whisk together the eggs, green onions, cilantro, black pepper, and salt until well combined. Heat 1 tablespoon of avocado oil in a non stick skillet over medium heat. Add chopped shrimp and cook for 2 minutes or until slightly pink. Remove from the skillet and set aside. In the same skillet, add another tablespoon of avocado oil and cook thinly sliced pork belly until crispy, about 3 4 minutes. Remove from the skillet and set aside. Pour the egg mixture into the skillet and let it cook undisturbed for a few minutes until the edges start to set. Gently lift the edges with a spatula to allow uncooked eggs to flow underneath. Cook until golden brown and almost set. Spread shrimp and pork belly evenly on top of the omelette. Fold in half or into quarters depending on preference, and cook for another 2 3 minutes. Gently slide the omelette onto a plate, garnish with more cilantro and green onions, and serve with crispy rice paper rolls on the side.

Chef’s Insight

Experiment with different herbs and vegetables to customize this dish according to your preferences or dietary restrictions.

Notes

Adjust the seasoning according to your taste preferences, and feel free to add more vegetables or protein as desired.