Keto Omelette with Spring Vegetables

A light, quick, and low-carb dish for spring. Perfect as breakfast, brunch, or a light dinner – packed with protein, vitamins, and healthy fats.

Ingredients (for 1 serving)

• 3 eggs

• 50 ml cream or plant-based alternative

• 50 g asparagus, cut into small pieces

• 50 g spinach or young seasonal greens

• 30 g feta or grated cheese of your choice

• 1 tsp olive oil or butter

• Fresh herbs (chives, parsley, dill)

• Salt and pepper to taste

Preparation

1. Prepare vegetables: Sauté asparagus pieces in a little oil or butter for 2–3 minutes, then add spinach briefly until it wilts.

2. Egg mixture: Whisk eggs with cream, salt, pepper, and chopped herbs.

3. Cook omelette: Add vegetables to the pan, pour egg mixture over them. Let set over medium heat, using a lid if necessary.

4. Add cheese: Just before the omelette is fully set, sprinkle feta or grated cheese over it.

5. Serve: Carefully slide the omelette onto a plate, garnish with fresh herbs as desired.

Tips & Variations

• Variations: Add zucchini, radishes, or spring onions.

• Protein boost: Add chopped chicken or tofu.

• For more Omega fatty acids: Drizzle a teaspoon of hemp or flaxseed oil over the finished omelette.

Conclusion

This Keto Omelette with Spring Vegetables is quick to prepare, nutritious, and perfect for a low-carb diet. It combines fresh vegetables, protein, and healthy fats – ideal for energy and satiety in the morning or as a light indulgence in the evening.