When eating a ketogenic diet, one often eats a lot of eggs. They are a wonderful and quick source of protein, fat, and micronutrients. The mix of fat in them is nice as well since it is almost equal parts saturated and monounsaturated. Also, you know, choline .
The thing is though, one can get tired of anything if eaten repeatedly. So, when I got bored of fried eggs, I solved the problem the way I always solve problems: I asked the internet.
The internet showed me a new way to prepare an omelette I had not seen before and it is amazing. It is crisp and buttery on the bottom like a pancake and all foamy and air-filled on the inside. Without further ado:
Frenchy Keto Omelette
- 3 eggs
- a pat of butter
- salt and pepper to taste
- whatever else you want in your omelette
Here are my fillings – Cherry tomatoes, fresh jalapeno, avocado, and cheddar cheese.
- Put your three eggs into a bowl and either whisk them until your arm falls off or use a stand mixer like I did. Whisk really fast until they foam up and become lighter in color and texture. Heat a skillet over medium-high heat while the eggs are whisking.
Pour your egg fluff into the skillet and leave it alone for 1-2 minutes. Sprinkle with salt and pepper.
When the bottom is solid enough, pull up the edges of the omelette and put small pieces of butter in the pan. This will crisp up the bottom nicely. Remove from heat and allow to cook for another 30 seconds or so.
Transfer the omelette to a plate, add your chosen fillings, and fold that baby over.
Here is the original video I stole the recipe from. Bask in Jean Imbert’s glorious accent!