Keto Caribbean Brunch Omelette Boat with Avocado Salsa & Grilled Pineapple

Allergens

Eggs, Avocado

Ingredients

• 6 large eggs
• 1/2 ripe avocado, diced
• 1/4 red onion, finely chopped
• 1/2 jalapeno pepper, seeded and finely chopped
• 1 tbsp fresh cilantro, chopped
• 1/2 lime, juiced
• Salt and pepper to taste
• 3 slices of pineapple, grilled
• Cooking spray
• Optional: hot sauce or additional spices to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, whisk together the eggs with salt and pepper. Set aside.
3. Combine avocado, red onion, jalapeno, cilantro, lime juice, salt, and pepper in a separate bowl to make the salsa.
4. Spray a 6 inch round oven safe dish with cooking spray and pour the whisked eggs into it.
5. Bake for 18 20 minutes or until set. Remove from oven and let cool slightly.
6. Slice the grilled pineapple and arrange on individual plates.
7. Carefully slide the omelette boat onto each plate, ensuring the edges are upright like a ship.
8. Top with a generous spoonful of avocado salsa.
9. Drizzle with hot sauce if desired, for added spice.

Chef’s Insight

The key to this dish is balancing flavors and textures for an unforgettable brunch experience.

Notes

Feel free to adjust the spiciness of the dish according to your preferences.