Green Omelet Stuffed with Salmon and Avocado

This low-carb meal is one of those versatile ones that can be served for breakfast, lunch or dinner, and whips up in no time. I use spinach and parsley as my ‘green’ component, but you could try other greens or herbs depending on how adventurous you want to get.

For the filling, I love salty smoked salmon and feta mixed with creamy avocado, with some parsley to freshen things up and draw out the herb flavours in the omelette. If you wanted to keep things really simple though, this omelette is lovely just sprinkled with some freshly grated cheese.

If you don't have fresh spinach, simply use an equivalent weight of frozen and thawed spinach (excess liquids squeezed out). Enjoy!

Step-by-step

1. Add all omelette ingredients except the eggs to a food processor and mix well until the spinach is finely chopped.

2. Add the eggs and process on low speed until the mixture is just combined.

   

3. Heat half of the oil in a large frypan and add half of the omelette mixture.

4. Swirl the pan so that the mixture completely covers the base.

   

5. Cook for 2 minutes or until just set underneath, and then sprinkle half of the omelet with half of each the feta, salmon, parsley and avocado on half.

6. Fold the omelette over and cook for a further 2 minutes.

   

7. Repeat with the remaining mixture to create another omelet. Eat warm.

   

Recipe

Green Omelet Stuffed with Salmon and Avocado

★★★★★5.0 (4 ratings)

This spinach omelet is the easiest keto breakfast meal to whip up. Serve with lots of green salad for a quick ...

Hands on

10m

Overall

15m

Servings

2

3.8 g

Net carbs

30.9 g

Protein

41.9 g

Fat

528

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 2 servings

• Omelettes:
• 4 large eggs
• 2 cups fresh spinach (60 g/ 2.1 oz)
• ¹/₄ cup loosely packed parsley
• ¹/₃ cup grated Parmesan (30 g/ 1.1 oz)
• ¹/₃ cup unsweetened almond milk or any nut or seed milk (80 ml/ 2.7 fl oz)
• salt and pepper to taste
• 2 tbsp extra virgin olive oil or ghee (30 ml)
• Filling:
• ¹/₃ cup crumbled feta (50 g/ 1.8 oz)
• ¹/₂ large avocado, sliced (100 g/ 3.5 oz)
• 80 g smoked salmon (2.8 oz)
• ¹/₄ cup loosely packed fresh parsley

Instructions

1. Add all omelette ingredients except the eggs to a food processor and mix well until the spinach is finely chopped.

2. Add the eggs and process on low speed until the mixture is just combined.

3. Heat half of the oil in a large frypan and add half of the omelette mixture.

4. Swirl the pan so that the mixture completely covers the base.

5. Cook for 2 minutes or until just set underneath, and then sprinkle half of the omelet with half of each the feta, salmon, parsley and avocado on half.

6. Fold the omelette over and cook for a further 2 minutes.

7. Repeat with the remaining mixture to create another omelet. Eat warm.

Nutrition per serving

Carbs 3%Protein 24%Fat 73% of calories

Net carbs

3.8 g

Total carbs

8.1 g

Fiber

4.2 g

Sugars

2 g

Protein

30.9 g

Fat

41.9 g

Saturated fat

12.7 g

Calories

528 kcal

Sodium

1,007 mg · 43.8% RDA

Magnesium

75 mg · 18.7% RDA

Potassium

724 mg · 36.2% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Egg, whole, fresh, raw (free-range or organic eggs)	0.7 g	12.6 g	9.5 g	143
Spinach, fresh	0.4 g	0.9 g	0.1 g	7
Parsley, fresh (spices)	0.1 g	0.1 g	0 g	1
Parmesan cheese	0.5 g	5.4 g	3.9 g	59
Almond milk natural (unsweetened)	0.2 g	0.2 g	0.5 g	6
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Olive oil, extra virgin	0 g	0 g	13.5 g	119
Feta cheese	1 g	3.6 g	5.3 g	66
Avocado, fresh	0.9 g	1 g	7.4 g	80
Salmon, smoked	0 g	7.3 g	1.7 g	47
Total	3.8 g	30.9 g	41.9 g	528

• Gluten free
• Nut free
• Nightshade free
• Pork free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian