Keto Cheese and Spinach Omelet Topped with Avocado and Salsa
4.7g
Net Carbs
22.7g
Protein
48.0g
Fat
6.6g
Fiber
556
Calories
Ingredients:
- 1 tablespoon Extra Virgin Olive Oil
- 2 large Eggs (Whole)
- 1 half Avocado, Hass
- 2 cups Baby Spinach
- 1 slice (1 ounce) Monterey Jack Cheese
Directions:
Use the Atkins recipe to make Salsa Cruda or use 2 tablespoons of no-sugar-added salsa.
- Sauté spinach in a nonstick skillet with 1/2 tablespoon oil over medium high heat until wilted. Remove and set aside.
- Lightly beat the eggs with salt and freshly ground black pepper.
- Add 1/2 tablespoon oil to the same skillet used for the spinach then add the eggs. Cook for 3 minutes, flip over, and continue to cook on the other side for 2 minutes.
- Add the cheese and sautéed spinach to half of the omelet. Flip other half over top. Cook an additional 1-2 minutes to melt cheese. Top with avocado and salsa.
