An omelet is ALWAYS good, but how can we make it BETTER?

The flavors of fresh peppermint, crisp radish, tender asparagus, lemon, and creamy butter make this standard low-carb breakfast recipe a unique flavorful experience!

Enjoy this omelet as a protein-packed breakfast, light lunch, or even a fun breakfast-for-dinner dish.

Swap the butter out for coconut oil or olive oil for a dairy-free option with a punch of healthy fats.

If you’re doing breakfast for dinner, what’re you serving? Share in the comments!

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Ingredients

6 medium spears of Asparagus
6 Raw eggs
4 medium Radish, raw
2 tbsp Parmesan cheese, dry (grated)
1 tbsp Butter, unsalted
1 tsp Lemon juice
0.25 cups Peppermint, fresh
0.5 tsp Salt, sea salt
0.13 tsp Black pepper

Instructions

1. Trim the tough ends from the asparagus. Cut the asparagus into 2 inch pieces. Slice the radishes into 1/4 inch thick discs. Melt a heaped tablespoon of butter in a skillet over a medium heat. Add the sliced radishes and asparagus to the skillet. Pan-fry the vegetables for 5-6 minutes in the butter until just tender, turning halfway through.

2. Crack the eggs into a mixing bowl. Add the grated parmesan, lemon juice, salt and pepper. Beat together well to combine.

3. Roughly chop the fresh mint. Add the mint to the bowl with the beaten egg. Stir the mint through the eggs.

4. Pour the beaten egg mixture over the tender asparagus and radishes and set over a medium heat. Allow the egg to settle and start cooking. Once the eggs starts to set around the edges, use a spatula to ease the omelet away from the side of the pan, allowing any uncooked egg to flow underneath. Cook until set on top and no liquid remains. Serve with your preferred Keto sides.

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