Keto Mint, Radish and Asparagus Omelet
How to Make It
Step 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.
Step 2
Crack the eggs into a mixing bowl. Add the grated parmesan, lemon juice, salt and pepper. Beat together well to combine.
Step 3
Roughly chop the fresh mint. Add the mint to the bowl with the beaten egg. Stir the mint through the eggs.
Step 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.
Ingredients
- Asparagus – 6 medium – spear – 5 1/4″ to 7″ long
- Raw egg – 6 medium
- Radish, raw – 4 medium – 3/4″ to 1″ diameter
- Parmesan cheese, dry (grated) – 2 tablespoon
- Butter, unsalted – 1 tablespoon
- Lemon juice – 1 teaspoon
- Peppermint, fresh – 0.25 cup
- Salt, sea salt – 0.5 teaspoon
- Black pepper – 0.13 teaspoon