Keto Spinach Omelette Soup Recipe

About this recipe

A warm and hearty keto-friendly spinach omelette soup, perfect for a satisfying dinner. This dish combines the richness of butter, the spice of red chili, and the freshness of spinach in a comforting broth.

Ingredients

• 395G D'Aucy Chopped Spinach
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 200G All Things Butter Unsalted Butter
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 50G Pepper Black Ground BWFO
• - Jalpur Crushed Red Chilli Pepper Flakes

Instructions

1. 1. In a bowl, beat 3 large eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 3 cups of chopped spinach and mix well.
2. 2. Heat 1 1/2 tablespoons of butter in a non-stick pan over medium heat. Pour the egg and spinach mixture into the pan and cook until the omelette is set and lightly golden on both sides, about 3-4 minutes per side.
3. 3. Remove the omelette from the pan and cut it into bite-sized pieces.
4. 4. In the same pan, add 1 1/2 cups of water, 1/4 teaspoon red chili flakes, and a pinch of salt. Bring the mixture to a gentle boil.
5. 5. Add the omelette pieces to the boiling water and simmer for 2-3 minutes to allow the flavors to meld.
6. 6. Remove from heat and serve the soup hot, garnished with additional chili flakes if desired.