A delicious LCHF omelette

I just finished off 36 hrs of intermittent fasting with a delicious omelette and a tasty side salad of baby spinach, tomatoes and feta cheese . This omelette is also great for any breakfast or lunch.

Omelette

Ingredients:

  • 3 large eggs, preferably free-range or organic
  • 4 tablespoons full-fat cream
  • Full-fat Cheddar cheese, grated
  • Salt and freshly ground black pepper

Filling – ideally organic or locally produced:

  • 1 pack of bacon, sliced
  • Broccoli, chopped
  • Leek, chopped
  • Mushrooms, chopped
  • 1/2 Green pepper, chopped
  • 1/2 Zucchini, chopped
  • Butter to fry in

Preparation:

  1. Crack the eggs into a mixing bowl
  2. Add full-fat cream, full-fat Cheddar cheese and a pinch of salt and pepper
  3. Beat well with a whisk
  4. Slice the bacon and fry in a frying pan on a high heat with the butter
  5. When bacon is brown and crispy add all vegetables
  6. Finally, add the fried filling into the mixing bowl and stir it all together
  7. Ease around the edge of the omelette with a spatula, then fold it in half
  8. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate

Enjoy it!

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