In a bustling city known for its fast-paced lifestyle and myriad of cuisines, there was a small, cozy café owned by Luca, a chef with a passion for creating dishes that not only tantalized the taste buds but also nourished the body. Luca was particularly fond of breakfast, believing it to be the day’s most important meal, a time for reflection and preparation for the challenges ahead. However, he noticed a growing trend among his patrons: a shift towards ketogenic diets, with many seeking low-carb, high-fat options to start their day.
Driven by a desire to cater to this new demand without sacrificing flavor or the joy of a hearty breakfast, Luca set out to create the perfect morning dish. After experimenting with various ingredients and combinations, he crafted the Completely Keto Mushroom and Tomato Omelet. He chose eggs for their versatility and nutritional profile, mushrooms for their rich umami flavor, and tomatoes for a fresh, acidic balance. Seasoned with pink Himalayan salt and pepper, and cooked in a tablespoon of olive oil for that perfect fluffiness, the omelet was a harmonious blend of flavors and textures. Topped with melted mozzarella cheese for a touch of indulgence and garnished with a sprig of parsley for freshness, Luca’s creation was an instant hit.
The omelet quickly became the talk of the town, drawing in crowds eager to start their day the keto way, without compromising on taste or satisfaction. Luca’s café became a haven for those on a ketogenic diet, and his Completely Keto Mushroom and Tomato Omelet stood as a testament to his creativity and dedication to his patrons’ health and happiness.
Ingredients
Ingredients:
- 1 onion Large
- 10 eggs
- 1 mushrooms Package
- 1 Tsp Pink Himalayan salt
- 1/2 Tsp Pepper
- 1 tomatoes Large or two medium
- 1 Tbs olive oil
- 4 Ounces Mozzarella cheese shredded
- Sprig of parsley to garnish
Instructions
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Using a large stove top pan heat up oil on medium heat
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Chop onion in small squares and toss in pan to sizzle and brown
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Whisk eggs and pour in pan over onions
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Slice mushrooms in thin slices and place evenly over eggs
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Use 1 Tsp water and mix salt and pepper together and pour over mushrooms and eggs
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Slice Tomato thinly and place gently over eggs in a decorative manner
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Sprinkle Mozzarella cheese over empty areas
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Change temperature to low-medium heat
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Cover and cook until eggs are not runny
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Garnish with Parsley chopped finely on top
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Remove from heat and slide onto a platter and serve in triangle portions
