Fluffy omelet with raspberries

 

 

Time & Nutritional data(per serving)

Overall15 mins Hands on10 mins

Total Carbs9.7g Fiber3.9g
Net Carbs5.8g of which Sugar4.2g
Protein19.6g Fat29.7g of which Saturated13.7g
Energy387kcal carbs6.3% protein21.2% fat72.5%
Sodium9.4%RDA Magnesium7.9%RDA Potassium21.2%EMR

 

 

 

 

 Ingredients (makes 1 serving)

3 large free-range eggs	150 g / 5.3 oz
1 tbsp ghee or butter, grass-fed (or coconut oil)	15 g / 0.53 oz
2 tbsp Erythritol or Swerve	20 g / 0.71 oz
1⁄2 cup raspberries	60 g / 2.1 oz
1⁄4 tsp cream of tartar	0.75 g / 0.03 oz

Optional ingredients (makes 1 serving)

1⁄4 cup heavy whipping cream (or creamed coconut milk) +1.6g of net carbs per serving

60 g / 2.1 oz

 

Step 1

Set the oven to grill at 400℉ / 200℃.

For a smooth texture of the omelet, place the Erythritol into a blender and pulse until powdered.

Step 2

Separate the egg whites from the egg yolks. Place the egg yolks into a separate bowl and save for later. Using an electric mixer or a hand whisk, start beating the egg whites and add the cream of tartar.

Step 3

Add of the Erythritol and beat until the egg whites create soft peaks.

Step 4

In another bowl, mix the egg yolks and gently fold in the egg whites.

Note:

Mix gently, be careful not to deflate the egg mixture.

Step 5

Meanwhile, wash and pat dry the raspberries.

Step 6

Fold the omelet mixture into a hot ovenproof pan greased with ghee (or butter) and sprinkle with the raspberries. Cook on low heat for about 5 minutes until the bottom starts to brown..Finally, place in the oven under a grill for about 5 minutes.

Step 7

When done, the top should be slightly browned and crispy while the inside still soft.

Cheese & chives omelet

 

 

Ingredients (makes 1 serving)

3 large free-range eggs	150 g / 5.3 oz
1⁄2 cup fresh chives or spring onion	15 g / 0.53 oz
1⁄2 cup feta cheese	75 g / 2.6 oz
1 tbsp butter or ghee, grass-fed (or coconut oil)	15 g / 0.53 oz
pinch of pink Himalayan or sea salt	0.50 g / 0.02 oz

 

 

 Step 1

You will need eggs, crumbled feta cheese, salt, pepper, ghee and fresh chives. Grease a non-stick pan with a tablespoon of ghee (or butter) and keep on low heat.

 

Step 2

 Crack the eggs into a mixing bowl with a pinch of salt and pepper and beat them well with a whisk or fork. 

Step 3

Wash and drain the chives, then chop them into small pieces.Mix the chives with the eggs and pour evenly in the pan. Don't rush it and don't try to cook it fast or the omelet will end up being too crispy and dry.

 

Step 4

Use a spatula to bring in the omelet from the sides towards the center for the first 30 seconds.

 

Step 5

Sprinkle with the crumbled feta cheese when the top of the omelet is still a bit soft.

 

Step 6

Fold the omelet over and cook for another 30-60 seconds. Make sure you don't cook the omelet for too long. The desired texture should be soft, fluffy and not too juicy. Serve hot and enjoy!

SPANISH OMELET WITH PICKLED CHERRY TOMATOES

FOR THE PICKLED CHERRY TOMATOES

1 red onion, thinly sliced

¼ cup (60 mL) of water or tomato juice

¼ cup (60 mL) of cider vinegar

2 tablespoons (30 mL) of white sugar

1 tablespoon (15 mL) of coriander seeds

1 tablespoon (15 mL) of fennel seeds

1 teaspoon (5 mL) of mustard seeds

¼ teaspoon (1 mL) of your favorite hot sauce

1 pint (500 mL) of cherry tomatoes, halved

2 green onions, thinly sliced

FOR THE POTATO OMELET

½ cup (125 mL) of olive oil

1 large onion, sliced

8 garlic cloves, thinly sliced

4 baking potatoes, peeled and thinly sliced

6 to 8 eggs

1 teaspoon (5 mL) of dried oregano

½ teaspoon (2 mL) of salt

Lots of freshly ground pepper

4 ounces (115 g) of feta cheese, crumbled (1 cup/250 mL or so)

Begin with the pickled tomatoes. Measure the onion, water, vinegar, sugar, coriander seeds, fennel seeds, mustard seeds and hot sauce into a medium saucepan. Bring to a slow, steady simmer. Continue simmering until the mixture is reduced by half, 10 minutes or so. Remove from the heat and stir in the tomatoes and green onions. Let rest for at least 10 minutes, even overnight.

For the omelet, heat a large nonstick sauté pan over medium-high heat. Swirl in the oil. Add the onions and garlic, briefly sautéing to soften the onions. Add the potatoes and sauté a few minutes more. Cover tightly and reduce the heat. Cook, sizzling slightly, shaking the works two or three times, until the potatoes are tender and lightly browned, 20 minutes or so.

Whisk the eggs with the oregano, salt and pepper. Gently stir in the feta cheese. Add the potato mixture to the bowl, stir to thoroughly coat the works and return to the sauté pan. Cover tightly and cook until firm but still tender, 5 or 6 minutes. Loosen the omelet from the pan with a rubber spatula. With a strong grip and a few folded kitchen towels or a potholder, invert the pan, releasing the omelet onto the lid (if it’s flat) or a large plate. Carefully slide it back into the pan and cook for another few minutes, firming and lightly browning the bottom.

Slice into wedges in the pan using the rubber spatula. Serve and share with spoonfuls of the pickled tomatoes.