Keto South African Biltong & Avocado Stuffed Omelette with Roasted Tomatoes and Mushrooms
Discover a delectable keto-friendly South African inspired breakfast recipe that combines the savory flavors of biltong and avocado with the richness of roasted tomatoes and mushrooms. Elevate your morning meal with this gourmet omelette dish perfect for culinary adventurers and low-carb lovers alike.
Allergens
Eggs, Soy (in biltong, may vary by brand)
Ingredients
- 4 large eggs
- 2 oz South African biltong, finely chopped
- 1 ripe avocado, sliced
- 4 large tomatoes, halved
- 8 oz button mushrooms, halved
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the eggs and season with salt and pepper. Set aside.
- Arrange tomato halves and mushrooms on the prepared baking sheet. Drizzle with 1 tbsp of olive oil and season with salt and pepper. Roast in the oven for 20 minutes or until tender and slightly charred.
- In a non stick skillet, heat 1 tbsp of olive oil over medium heat. Pour half of the whisked eggs into the skillet and cook until set. Flip the omelette and stuff with biltong, avocado slices, roasted tomatoes, and mushrooms. Fold in half and cook until golden brown. Repeat for the second omelette.
- Plate the omelettes, garnish with fresh parsley, and serve immediately.
Chef’s Insight
This dish showcases the rich flavors of South African biltong while incorporating keto-friendly ingredients for a satisfying breakfast experience.
Notes
For an even more flavorsome experience, try using smoked biltong in this recipe.