Keto Spinach And Cream Cheese Omelette Recipe

About this recipe

A rich and satisfying keto-friendly omelette featuring fresh spinach, creamy cheese, and a hint of lemon zest, perfect for a hearty dinner.

Ingredients

• 395G D'Aucy Chopped Spinach
• Bunch Spring Onion (Bunch)
• 165G Philadelphia Lightest Low Fat Soft Cream Cheese
• - Sunita Lemon Juice Organic
• 200G Daylesford Organic Unsalted Butter
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Schwartz Ground Nutmeg
• 80G Mill & Mortar Red Wine Salt Flakes, 80G
• 5 l White Wine Vinegar - 5Lt - Marco Alimentari

Instructions

1. 1. Wash 1 cup of fresh spinach leaves thoroughly, remove stems, and slice the leaves thinly; set aside.
2. 2. In a small bowl, whip 4 tablespoons of cream cheese with 1 tablespoon of fresh lemon juice and 1 tablespoon of white wine vinegar; set aside.
3. 3. Dice 1 spring onion finely; set aside.
4. 4. Heat a large skillet over medium heat and melt 2 tablespoons of butter.
5. 5. Add the sliced spinach and diced spring onion to the skillet and sauté for 3-5 minutes until the spring onion becomes translucent and the spinach is wilted. Remove from heat and transfer to a bowl; set aside.
6. 6. Melt the remaining 2 tablespoons of butter in the same skillet over medium heat.
7. 7. In a separate bowl, combine 1/4 cup of milk with the cream cheese mixture until well combined, then pour the mixture into the hot skillet.
8. 8. Cook the mixture slowly over medium heat, allowing it to set almost completely.
9. 9. Spread half of the cream cheese mixture over one side of the omelette, then add the spinach and spring onion mixture on top. Sprinkle 1/4 teaspoon of ground nutmeg and a pinch of salt evenly over the filling.
10. 10. Fold the omelette over to cover the filling, turn off the heat, and let it stand for 3 minutes to finish cooking.
11. 11. Serve the omelette warm for a delicious keto-friendly dinner.