LOW CARB BREAKFAST WITH FARM OMELETTE
A farmer's omelet is also ideal for people who follow a low-carb or even ketogenic diet. It contains a lot of protein and only a few carbohydrates from the vegetables you add. As a variation, you can also replace the bacon cubes by frying half a bell pepper, or some extra mushrooms.
Or try it with diced avocado for a real twist! Because this farmer's omelette is so well filled, you can safely eat it without bread. So fill it with goodies. I even keep wedges of onion, peppers and leftover vegetables that I have left over from cooking in the evening. And they all go with an egg in the frying pan the next morning.
125 grams smoked bacon cubes
1 red onion
1/2 green bell pepper
50 grams of mushrooms
100 ml vegetable milk
50 grams of grated cheese.
Fry the bacon over high heat in a frying pan until crispy, without oil (the bacon will get enough fat). This fat will later be used to bake the farmer's omelette.
Meanwhile, peel and chop the onion. Wash the bell pepper, remove the stem and seeds, and cut the flesh into small cubes. Scrub the mushrooms clean and cut into small pieces. Add to the bacon and fry the vegetables for 5 minutes until soft.
Beat the eggs with the milk in a bowl and season with pepper and chives (preferably no salt because the bacon is already quite salty. Just add the grated cheese and pour it all into the frying pan. Arrange the cheese and vegetables so that everything is evenly distributed.
Turn the heat to low and place a lid on top of the skillet. After 4 minutes the bottom is cooked, and let the omelette slide out of the pan onto a plate. Place the frying pan on top of the plate and invert the pan with the plate so that the uncooked side of the omelet is in the pan. Cook this other side for another 2-3 minutes. Cut the omelette into wedges and serve immediately.