Keto Cuban Brunch: Cuban Omelette with Avocado and Bacon
This Keto Cuban brunch recipe offers a delicious fusion of traditional Cuban flavors with a low-carb twist. With an emphasis on mouthfeel, aroma, and plating appeal, this fluffy omelette filled with creamy avocado and crispy bacon is sure to transport your taste buds straight to Havana's bustling streets while staying within the guidelines of a Keto diet.
Allergens
Eggs, Dairy (optional)
Ingredients
- 4 large eggs
- 1 ripe avocado, sliced
- 6 strips of bacon, cooked and crumbled
- 1/4 cup shredded cheddar cheese
- 1 tbsp chopped fresh cilantro
- Salt and pepper to taste
- 2 tbsp unsalted butter
Instructions
- In a medium bowl, whisk together the eggs, salt, and pepper until well combined. Set aside.
- Heat a non stick skillet over medium heat. Add the bacon strips and cook until crispy, about 4 5 minutes. Remove from pan and set aside.
- In the same skillet, add 1 tablespoon of butter and swirl to coat the pan evenly. Pour in half of the whisked eggs, gently tilting the pan to ensure an even distribution. Cook for 2 3 minutes or until the edges are set but the center is still slightly runny.
- Carefully flip the omelette using a spatula and cook for another 1 2 minutes or until the omelette is completely cooked through.
- Transfer the cooked omelette to a plate, and top with half of the sliced avocado, crumbled bacon, shredded cheddar cheese, and chopped cilantro.
- Repeat steps 2 5 for the second omelette.
- Serve immediately with a side of fresh mixed greens salad or roasted tomatoes to complete your Keto Cuban brunch.
Chef’s Insight
To achieve the perfect texture in your omelette, ensure you cook it over medium heat and avoid flipping it until the edges are set. This will create a soft and fluffy center with crispy edges.
Notes
This Keto Cuban brunch recipe is perfect for those looking to enjoy a delicious and satisfying meal while staying within the guidelines of a low-carb diet.