Keto Thai Breakfast Omelette with Spicy Coconut Shrimp & Fresh Herbs

Allergens

Shellfish (Shrimp)

Ingredients

• 4 large eggs
• 12 medium shrimp, peeled and deveined
• 1/2 cup coconut cream
• 1 tbsp fish sauce
• 1 tsp red curry paste
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup fresh basil leaves, roughly chopped
• 1/4 cup green onions, thinly sliced
• Salt and pepper, to taste
• 2 tbsp olive oil or coconut oil

Instructions

1. In a medium bowl, whisk together eggs, salt, and pepper. Set aside.
2. In another bowl, mix coconut cream, fish sauce, red curry paste, and shrimp. Marinate for 15 minutes.
3. Heat 1 tbsp oil in a non stick skillet over medium heat. Pour half of the egg mixture into the skillet and cook until set. Flip and cook the other side. Set aside.
4. In the same skillet, add marinated shrimp and sauce. Cook until shrimp is pink and cooked through.
5. Place the cooked omelette on a plate, spoon shrimp and sauce over half of it. Fold the omelette in half to cover the shrimp.
6. Garnish with cilantro, basil, and green onions. Serve immediately.

Chef’s Insight

The combination of spicy coconut sauce and fresh herbs adds an exotic touch to this keto-friendly breakfast dish.

Notes

Cook the omelette to your preferred doneness; some may like it more cooked than others.