Good morning campers. The following video is going to focus on (as the title suggests) a smoked salmon omelette. Keto breakfast heaven, in other words. You can’t really get more nutrient-dense healthy fats crammed into a delicious meal to start your day, or, end it if you prefer, there’s no rule as to when you have to eat it.
When we think of the words Keto and breakfast what automatically springs to mind? Eggs and bacon? That’s what I typically hear. And while I don’t have a bad word to say about either of those ingredients, I’ll just say this: It’s ok to mix it up and get creative, and keep it fresh.
Speaking of fresh, I love this recipe for many reasons but I have to say I’m quite partial to créme fraiche, and a generous serving of it layered on smoked salmon and the rich eggs with a sprinkling of chives and cooked slowly in coconut oil makes for one very decadent but simple and delicious Keto meal, packed full of flavor. Pure good fats, no bad fats, low carb and tasty. Part of any good ketogenic lifestyle and it ticks all the boxes. My children love it, I love it and I know you’re going to as well.
As with all the recipes, don’t feel you have to make it exactly as shown. I often get inspired by recipes I watch or find in books but I’m never afraid to make it the way I want it and neither should you be with mine. I’m an egg yolk fanatic (see my Kyoto story!) and love to double up on the egg yolk while not using all the egg whites, but again that’s really a personal preference and I also love the nutritional value and flavor of egg yolks. Like I always say, the rules are keep it Keto and keep it tasty, but other than that there are no set rules. Get creative, get inspired, and have fun! Isn’t that the way it should be in the kitchen?
Happy cooking, and to your health…
2 whole eggs
2 egg yolks
1 tablespoon organic coconut oil
Smoked salmon (*amount as desired)
1 tablespoon chives, chopped
1 tablespoon créme fraiche
Sea salt and pepper to taste
Crack the eggs and egg whites into a bowl and whisk to combine. Heat the coconut oil in a non-stick pan over medium heat.
Once the oil is melted, tilt the pan to make sure the oil coats the entire bottom of the pan. Pour the eggs into the pan, and again, tilt the pan to make sure the eggs coat the entire bottom of the pan. Cook for about 1 minute without stirring.
Using a flexible spatula, lift one side of the cooked egg to allow some of the raw egg to flow underneath and cook. Repeat this in multiple areas so there is little to no raw egg left on the top. Cook for another minute.
Add the salmon, crème fraiche and chives to the center of the egg and using the spatula, flip half of the egg over the fillings to line up with the far side of the eggs. Allow to cook for about 30 seconds and then flip the omelet over and cook for another 30 seconds. Transfer the omelet to a plate and season with salt and pepper to taste.
Nutrition Facts: per serving (1 omelette): Fat 29g, Protein 26g, Carbohydrate 3g, Fiber 0g, Net Carbohydrate 0g