About
This simple keto omelette is filled with salty pancetta, sweet tomato and crisp iceberg lettuce.
This makes a great lunch or light dinner option served with a simple side salad.
Ingredients
- 3 medium raw egg
- 1 ½ ounce pancetta by daniele
- 1 small – 2 2/5" diameter tomato
- ½ cup lettuce, iceberg
- ½ tablespoon olive oil
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat the olive oil in a skillet over a medium heat. Add the pancetta and cook through until crisp and golden. Remove from the skillet with a slotted spoon and set to one side.
- Whilst the pancetta cooks, crack the eggs into a mixing bowl and season with salt and pepper. Beat together to combine.
- Pour the egg mixture into the skillet with the pancetta fat over a medium heat. Leave to settle and cook through until no liquid remains. Transfer the cooked omelette to a serving plate.
- Finely chop the lettuce and slice the tomatoes. Arrange the lettuce and tomatoes over one half of the omelette. Scatter over the crispy pancetta and fold the omelette in half to serve.
Nutrition Facts
- Servings: 2
- Calories: 218.6kcal/914.7kJ (per serving)
- Fat: 17.3g (per serving)
- Carbs: 3.0g (per serving)
- Protein: 11.9g (per serving)
