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Nutrition Facts

Servings:
2

Amount Per Serving:
250 g

Calories

542

Protein:
18.7 g
Total Carbohydrates:
4 g
Sugar:
2.4 g
fibre:
Total Fat:
49.4 g
Saturated:
15.8 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
1360 mg

Broccolini & Pea Omelette

This is a delicious 'weekend' breakfast and one inspired by Illi Cafe in Marrickville.  When my wife and I first starting dating we'd meet at Illi often and sit for hours over food and coffee.  I haven't been back since we moved but often think about that dish and hence the re-creation.  This is a keto friendly dish and great as a breakfast or lunch option.
Paleo icon Keto icon Gluten-Free icon Industrialized icon Ethical icon

Serves

forksvg 2

Preptime

clocksvg 00hr 05min

Cooktime

clocksvg 00hr 20min

Ingredients

  • 4 pastured raised egg - beaten
  • 2 tbs butter
  • 1 bunch broccolini - stalks trimmed
  • 1/4 cup peas (frozen is fine)
  • 1 tbs sunflower seeds
  • 2 tbs pesto (see below)
  • pinch sea salt
  • pinch black pepper
  • 3 sprigs watercress
  • pesto
  • 1 bunch fresh basil - leaves removed
  • ¼ bunch fresh mint – leaves removed
  • 1/2 clove garlic
  • 1/2 cup macadamias
  • 1/4 cup olive oil or avocado oil
  • 1/2 lemon - juiced
  • pinch sea salt
  • pinch black pepper

Method:

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Method:

  • Heat 1 tbs butter on a high heat in a fry pan.  Add the broccolini and toss for 4-5 min until charred and softened.  Remove from the heat 
  • Bring some salted water to the boil place the peas in and allow to cook for 2 minutes before removing from the heat and setting aside 
  • Heat the remaining butter in a fry pan on a low heat add the eggs and allow the base to cook (1-2 mins)
  • Place the broccoli and peas on the omelette as well as the walnuts and sunflowers seeds
  • Continue to cook the eggs until cooked to your liking 
  • Remove from the heat and serve with the pesto and watercress 

Pesto 

  • Throw all of the ingredients for the pesto into a blender or food processor.  
  • Blitz for 20-30 secs or until fully combined