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Layer creamy zucchini hummus with parsley and smoked paprika on top of a warm omelette and enjoy a nutrient dense meal in the morning with minimal prep work. If you get hungry in the morning but only have a few minutes to make breakfast, easy keto recipes are the kind for you!
Omelets are one of the quick prep recipes I make for breakfast and lunch, sometimes even dinner too!
Whisk eggs, heat pan, add butter, and fold on your favorite herbs and veggies. It’s an essential prep technique everyone should know how to make.
Today’s omelet is made perfect with a creamy zucchini hummus sauce.
Zucchini Hummus is a recipe that I have been making for years. I first learned how to make it when we lived in Santa Cruz, California during my raw vegan days, about 8 years ago. This is one of my staple recipes I use to spread over Homemade Micronutrient Rich Flax Crackers, sandwich between two pieces of Grain-Free Coconut Flour Breadand dip cucumber slices into.
Since this recipe is so near and dear to my heart, it was one of the first to be added to the collection that makes up The Ketogenic Edge Cookbook.
You can blend this hummus up in less than 10 minutes and have a few servings on hand to pack into lunches or top various meals. Zucchini is the base in place of chickpeas, which are used in “traditional” hummus. I like the zucchini instead because I never experience any gas or bloating! Removing beans, starches and grains from my diet has helped me improve a number of health related conditions.
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