Layer creamy zucchini hummus with parsley and smoked paprika on top of a warm
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.
This is one of many great low-carb 30 minute meals you can enjoy any day of the week!
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 Bread and 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 gas or bloating! Removing beans, starches and grains from my diet has helped me improve a number of health related conditions.
You can find the Zucchini Hummus recipe in The Ketogenic Edge Cookbook
More Keto Omelette Ideas
Looking for more keto breakfast recipes?
The sky’s the limit. Browse the meals below and try more keto omelette recipes:
- Three Cheese Omelette
- Mexican Omelette
- Blueberry and Sweet Cream Omelette
- Ground Beef and Broccoli Omelette
5 Minute Omelette with Zucchini Hummus
Ingredients
- 1 tablespoon coconut oil
- 3 whole eggs whisked
- 1 serving Zucchini Hummus (recipe in The Ketogenic Edge Cookbook)
- 2 tablespoons fresh parsley chopped
- 1/4 teaspoon smoked paprika
- salt and ground black pepper
Instructions
- Warm the oil in a skillet over medium heat. Add the eggs in once the pan is hot and cook for 2 minutes until set. Fold over omelette style.1 tablespoon coconut oil, 3 whole eggs
- Tilt the pan towards your plate and slide the omelette off.
- Top with zucchini hummus, parsley, paprika. Season with salt and pepper to taste. Serve warm.1 serving Zucchini Hummus, 2 tablespoons fresh parsley, 1/4 teaspoon smoked paprika, salt and ground black pepper
Notes
Nutrition & Macros
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