As you become Paleo, the sweet pancake breakfasts become fewer and fewer until you eliminate all glutenous grains, but they never become completely non-existent… there is such as sweet potato pancakes you know. And they are incredibly tasty, but very heavy on the carbs. So, what’s a keto-loving person to do? Reach for the egg carton and make a nutritious leek and bacon filled omelet instead. Your tongue will thank you, your body will thank you, and anyone else sharing breakfast will thank you too. What can be a better way to start the day than that?
Once you have perfected your omelet cooking skills you can move onto a myriad of other keto breakfast ideas, in the meantime, back to your eggs. Eggs are nature’s perfect food, but you’ll want to invest in the best you can afford: organic, free-range, farm-fresh. As a versatile food you can find creative ways to fit them into any meal of the day, though they will always be a classic breakfast food in our book. What you want to do is to beat them gently, all 8 of them, add a pinch of salt and pepper and let them sit for a moment. Add your chopped leeks to a hot pan with ghee (or coconut oil if dairy-free), cook until soft, then add the eggs, pushing the cooked portions from the edge towards the center.
When time comes, fold the omelet over (shredded cheese optional) with a quick flick of the wrist. Serve with fresh microgreens.
Keto Leek And Bacon Omelet Recipe
Protein: 17g / %
Carbs: 3g / %
Fat: 20g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 8 eggs
- 1 leek, sliced
- 4 bacon slices, cooked and chopped
- 2 tbsp. ghee
- Fresh chives, minced
- Microgreens of your choice
- Sea salt and freshly ground black pepper
- Lightly beat the eggs in a bowl and season to taste with salt and pepper.
- In a skillet, melt the ghee over medium heat.
- Add the leek and cook until soft, 5 to 6 minutes, stirring frequently.
- Pour in egg mixture and add the cooked bacon pieces.
- As eggs set around the edge of skillet, gently push cooked portions toward the center of skillet. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.
- Carefully flip the omelet over and cook another 2 to 3 minutes are until eggs are fully cooked.
- Let rest 4 to 5 minutes and serve topped with fresh microgreens and chives.