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.