July 29, 2022
Stuffed Egg Omelette
This dish is quick to prepare and extremely versatile. Perfect for using up leftover vegetables, cheeses, meat, and more.
INGREDIENTS
For one large or two smaller omelets:
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3 eggs
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70 g herb cream cheese
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1.5 teaspoons finely ground psyllium husk
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½ teaspoon cream of tartar (baking powder)
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Himalayan salt
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Spices to taste (chives, parsley…)
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BIO Ghee butter Live & Love for cooking
METHOD
Mix the eggs and the other ingredients for the omelet into a smooth batter. Heat 1 tablespoon of BIO Ghee butter in a pan and pour in the omelet batter. Cook over low heat so it sets slowly. You can cover the pan.
When the top of the omelet is also set, carefully flip it and cook the other side. Only flip when the batter is no longer liquid. You can also help with flipping by transferring the omelet to a plate and then sliding it back into the pan.
While cooking, prepare the filling ingredients (see my notes below for ideas). Once the omelet is cooked, place it on a large plate, fill one half, and gently fold it.
MY TIPS
Filling ideas:
- Combine according to taste and available ingredients: grated cheese, bacon pieces, tuna, leafy greens, cream cheese, kajmak, sour cream, sautéed chicken, avocado, shrimp …
- The omelet can be spread with kajmak, butter, or cream cheese. For the filling, sauté vegetables (zucchini, bell pepper, spring onions, mushrooms …), add a little cheese, and optionally add tuna or chopped chicken.
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