Keto Spinach And Parmesan Omelette Recipe

About this recipe

A delicious and keto-friendly spinach omelette, packed with protein and topped with parmesan cheese and a hint of chili sauce. Perfect for a satisfying dinner.

Ingredients

• 250 g Spinach - Chopped
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 100 g Catch Sprinklers - Iodized Table Salt
• 500 ml Pure Lakdi Ghani Wood Pressed Oils Coconut Oil
• 60 ml Tabasco Red Pepper Chilli Sauce

Instructions

1. 1. In a bowl, combine 4 cups of chopped spinach and fold until fully combined. Season with 1 teaspoon of salt and grate 4 tablespoons of parmesan cheese from the block using a grater. Mix the grated parmesan cheese into the spinach mixture.
2. 2. Heat 3 tablespoons of coconut oil in a non-stick pan over medium heat.
3. 3. Pour the spinach mixture into the pan, spreading it evenly. Cook on low heat until the edges begin to set.
4. 4. Carefully fold the mixture in half and gently press to release any excess moisture. Continue cooking for 2-3 minutes.
5. 5. Flip the mixture and press again to remove any remaining moisture. Cook until it is dry, lightly browned, and slightly crispy.
6. 6. Transfer the mixture to a plate and grate an additional 2 tablespoons of parmesan cheese from the block using a grater. Top the dish with the grated parmesan cheese and 2 tablespoons of chili sauce.
7. 7. Serve hot and enjoy your keto-friendly spinach and parmesan dish.