Christmas Brunch Filled Omelette

About

This tasty filled omelet makes a great Keto Christmas brunch option. Our low carb egg tortilla is seasoned with fresh chives, and a hint of lemon, then packed with cream cheese, arugula, and decadent smoked salmon. This makes a filling brunch packed with fats and flavor, perfect for keeping you satiated until the main event.

How To Cook Your Omelet

This low carb omelet is designed to be fairly thin so that it is pliable enough to fold over your filling. As the tortilla is quite thin, you don’t want it to stick to the skillet. The key is to use a non-stick skillet and ensure that it is coated evenly in a layer of melted butter. The egg will cook quite quickly over a medium heat. As soon as it is set on top, gently ease the tortilla out of the skillet with a silicone spatula.

Serving Suggestions

Our Keto Christmas recipe makes the perfect satisfying brunch to see you through until your festive dinner. If you would like to serve the omelet as a heartier meal or as a lunch option, you can pair it with some low carb sides. The omelet would be perfect served with a low carb garden salad or a side of buttered broccoli. Please be sure to adjust your macros to account for any changes or additions made to the recipe.

Ingredients

3 medium raw egg
1 ¾ ounce smoked salmon
1 tablespoon cream cheese spread
1 tablespoon unsalted butter
1 tablespoon chives, raw
1 teaspoon lemon juice
¼ teaspoon salt, sea salt
¼ cup arugula
⅛ teaspoon black pepper

Instructions

Melt the butter in a non-stick skillet over a low/medium heat. Swirl the butter to coat the base of the skillet. Crack the eggs into a mixing bowl. Finely chop the chives and add to the mixing bowl along with the lemon juice and a good pinch of salt and pepper. Beat together well to combine.
Pour the egg mixture into the skillet. Swirl the egg so that it evenly coats the skillet. Leave to settle and cook through completely, so there is no liquid remaining on top. This will only take about 4-5 minutes.
Carefully slide the cooked egg tortilla out onto a serving plate using a silicone spatula. Spread the cream cheese over one side of the tortilla. Scatter the arugula over the cream cheese.
Roughly tear the salmon into bite-sized chunks. Scatter the salmon over the arugula. Fold the empty side of the tortilla over the filling to sandwich the filling inside. Serve immediately.