Spinach and Feta Omelette with Avocado

A delicious and nutritious omelette filled with spinach and feta, served with creamy avocado for a satisfying vegetarian keto breakfast.

Ingredients:

• 3 large eggs
• 50g fresh spinach, chopped
• 30g feta cheese, crumbled
• 1/2 avocado, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a bowl, beat the eggs and season with salt and pepper.
2. Heat olive oil in a pan over medium heat.
3. Add chopped spinach and sauté until wilted.
4. Pour the beaten eggs over the spinach.
5. Sprinkle crumbled feta on one half of the omelette.
6. Fold the omelette in half and cook until eggs are set.
7. Serve with sliced avocado on the side.

Nutritional Information (Approximate):

• Calories: 500
• Protein: 25g
• Fat: 40g
• Carbohydrates: 8g
• Fiber: 4g

2. Mushroom and Cheese Scramble with Zucchini Noodles:

Description: Scrambled eggs with sautéed mushrooms and cheese, served over zucchini noodles for a flavorful vegetarian keto lunch.

Ingredients:

• 3 large eggs
• 100g mushrooms, sliced
• 30g cheddar cheese, shredded
• 1 medium zucchini, spiralized
• 1 tablespoon butter
• Salt and pepper to taste

Instructions:

1. In a pan, melt butter over medium heat.
2. Add sliced mushrooms and sauté until browned.
3. Beat the eggs and pour them over the mushrooms.
4. Stir in shredded cheddar cheese until melted.
5. In a separate pan, sauté zucchini noodles until tender.
6. Serve the scrambled eggs over zucchini noodles.

Nutritional Information (Approximate):

• Calories: 500
• Protein: 25g
• Fat: 40g
• Carbohydrates: 8g
• Fiber: 3g