Herbed Omelet

About

Make this highly rated best Keto omelet for your next breakfast! It takes only 10 minutes to have it ready, so you can make breakfast in a pinch. Your Keto fat in this meal comes from avocado oil, which is rich in unsaturated fat and is super healthy for you. Follow the directions to make the perfect fluffy omelet that comes out of your cooking pan without a tear in it. Fresh herbs flavor your meal much better than dried spices would. You can top your omelet with a dollop of sour cream, if you wish, or try a scoop of guacamole. Some flash-cooked asparagus spears are nestled in the center of the omelet for some extra nutrients and a little texture. Enjoy hot!

Quick ways to cook asparagus

Need to quickly microwave your asparagus for this recipe? Wrap asparagus spears in a damp paper towel and set them on a plate. Microwave the asparagus spears for 1 minute or until they’re steamed and tender.

Can I use olive oil instead of avocado oil?

Avocado oil is used in this recipe because it’s added to a very hot pan in the beginning of the recipe. You need to use an oil with a high smoking point or else the oil will burn. Your olive oil may burn off too quickly (resulting in burned eggs), so it’s best to use avocado oil or another cooking oil with a higher smoking point.

Other Keto vegetables to add to the omelet

Don’t have asparagus on hand? There are other low-carb vegetables you can eat on the Keto diet. Try adding mushroom, zucchini, or spinach to your omelet. You can saute the vegetables in olive oil or steam them in your microwave for a faster method.

Ingredients

3 large egg egg whole
¼ teaspoon kosher salt
1 tablespoon parsley raw
1 tablespoon chives
3 medium spear (5-1/4 in. to 7 in. long) asparagus
2 teaspoon avocado oil

Instructions

Whisk together the eggs in a small bowl. Chop and add only half of the fresh herbs to the bowl. Whisk together until well-beaten.
Heat a small nonstick skillet on high heat until it’s almost smoking. Add avocado oil and swirl the pan. Add the eggs to the pan immediately after the oil.
Start to constantly scrape and move the eggs with a heatproof rubber spatula – almost as if you were making scrambled eggs. The egg will cook very fast and the trick here is to move quickly enough to scrape up the cooked egg so it doesn’t get browned. Adjust your heat if necessary.
Keep doing this cooking process until there is a little bit of runny egg left to “seal” the curds together in a flat layer. Now let the omelet finish cooking on lower heat if needed. Add the remaining chopped herbs on top of the omelet.
Cook asparagus spears quickly in your microwave. Add them to the center of the omelet. Fold the omelet in half and slide it into a plate for serving.