French · Breakfast
Rolled Herb Omelet (Keto)
French-style rolled omelet made from four eggs and cream, filled with Gruyere, chives, tarragon and parsley, cooked gently in butter until barely set. Served alongside dressed arugula with no bread or starch, keeping the dish low-carb throughout.
$3
6 minsPrep
6 minsCook
12 minsTotal
MediumLevel
Nutrition per serving
416Calories
30.6gProtein
33gFat
3.5gCarbs
1.5gSugar
0.6gFiber
745mgSodium
744mgChol
16.3gSat Fat
360mgPotassium
330mgCalcium
2.7mgIron
2mcgVitamin B12
5mgVitamin C
low-carb
vegetarian
low-calorie
keto
Instructions
1
Prep
Crack the eggs into a bowl, add cream, salt and pepper, whisk for 20 seconds until fully combined and slightly frothy.
2
Melt butter in a 20-24cm nonstick skillet over medium-low heat, swirling to coat, until foaming and sizzling stops, about 30 seconds.
3
Pour egg mixture in and let sit 30 seconds undisturbed, then gently push set edges toward centre, tilting pan to flow raw egg underneath, repeating 2 minutes until mostly set but glossy.
4
Scatter Gruyere, chives, tarragon and parsley over the centre third, cook 30 seconds over low heat until cheese softens slightly.
5
Fold one edge of omelet over filling and roll into a log using spatula, then slide seam-side down onto plate.
6
Toss arugula with olive oil and lemon juice in a small bowl until lightly coated.
7
Plate
Set rolled omelet next to dressed arugula and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 2 tbsp2 tbsp heavy cream
- 2 tbsp28g butter
- 2 tbsp2 tbsp fresh chives
- 2 tsp2 tsp fresh tarragon
- 2 tsp2 tsp fresh parsley
- 2 oz56g Gruyere cheese
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
- 22 small handful (40g) arugula
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp lemon juice
