Keto Spanish Omelette with Spicy Tomato Sauce and Avocado Slices

Allergens

Eggs, Dairy (Parmesan cheese)

Ingredients

• 6 large eggs
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 3 cups diced potatoes
• 1/2 cup chopped onion
• 1/2 cup sliced red bell pepper
• 1/4 cup sliced mushrooms
• 2 cups cherry tomatoes, halved
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup fresh basil leaves
• 2 ripe avocados, sliced

Instructions

1. Preheat a large oven proof skillet over medium heat. Add olive oil and sauté the potatoes until golden brown, about 5 minutes.
2. Add onion, red bell pepper, and mushrooms to the skillet with the potatoes. Cook for another 3 4 minutes or until vegetables are tender.
3. In a large bowl, whisk together eggs, almond flour, coconut flour, Parmesan cheese, salt, and black pepper.
4. Pour the egg mixture over the cooked vegetables in the skillet, then sprinkle with smoked paprika, garlic powder, and cayenne pepper (if using).
5. Cook for about 3 minutes on low heat, then transfer to the oven and bake at 375°F (190°C) for 25 30 minutes or until set.
6. Prepare tomato sauce by blending cherry tomatoes, basil leaves, salt, and pepper in a food processor.
7. Once the omelette is cooked, let it cool for a few minutes, then carefully slide it onto a serving plate.
8. Top with the prepared tomato sauce and avocado slices before plating.

Chef’s Insight

The combination of flavors and textures in this Keto Spanish omelette will transport you straight to Spain without breaking your diet.

Notes

For a more authentic experience, serve with crusty bread and a glass of Spanish wine.