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5 Minute Omelette with Zucchini Hummus
Layer creamy zucchini hummus with parsley and smoked paprika on top of a warm omelette in less than 5 minutes.
Prep Time
2
minutes
mins
Cook Time
3
minutes
mins
Total Time
5
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
1
serving
Calories:
129
kcal
Author:
Jessica Haggard
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
US Customary
-
Metric
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
Macros per serving:
41.9 g fat, 9.7 g carb, 7.7 g net carb, 24.9 g protein
Nutrition
Calories:
129
kcal
|
Carbohydrates:
9
g
|
Protein:
7
g
|
Fat:
44
g
|
Saturated Fat:
12
g
|
Sodium:
9
mg
|
Fiber:
2
g
|
Net Carbohydrates:
7
g
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