Avocado And Manchego Keto Omelette Recipe

About this recipe

A delicious keto-friendly omelette featuring creamy avocado, savory Spanish Manchego cheese, and vibrant bell peppers. Perfect for a satisfying dinner solution.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 1 pc Avocado Indian Premium Semi Ripe
• 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
• 125 g Yellow Bell Pepper
• 125 g Red Bell Pepper
• 250 g Organically Grown Green Capsicum
• 100 g Catch Sprinklers - Black Pepper Powder
• 5 ltr Fortune Xpert Pro Immunity Oil Blend Of Rice Bran & Sunflower Oil
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Heat 1 tablespoon of oil in a non-stick pan over medium heat. Add 1/4 cup diced yellow bell pepper and 1/4 cup diced red bell pepper, sautéing for 3-4 minutes until softened.
2. 2. Add 1/4 cup diced green capsicum to the pan and continue to sauté for another 2 minutes. Stir in 1 tablespoon chopped fresh cilantro, 2 teaspoons sea salt, and 1/4 teaspoon black pepper. Cook for 1 minute, then transfer the mixture to a bowl and set aside.
3. 3. In a mixing bowl, whisk together 1/4 cup unsweetened almond milk until fully combined.
4. 4. Heat the same non-stick pan over medium heat and pour in a portion of the almond milk mixture to create a thin layer. Allow it to cook undisturbed for 2-3 minutes until set.
5. 5. Spoon some of the sautéed pepper mixture onto one side of the cooked layer. Add 1/4 of a sliced avocado on top.
6. 6. Carefully fold the cooked layer in half and cook for another 1-2 minutes. Transfer it to a serving plate.
7. 7. Repeat the process to make 4 portions. Garnish each portion with fresh cilantro sprigs before serving.