Zucchini Omelet with Avocado
Eggs and avocado provide satisfying protein and healthy fats, while zucchini and sweet pepper keep the breakfast lighter and fresher without extra carb load. The result is a quick folded omelet with a soft texture and herbaceous flavor that fits an ordinary weekday morning.
This zucchini omelet with avocado works well for a quick keto breakfast when you want something warm, filling, and not too heavy. The egg and zucchini base stays soft and tender, while the avocado and dill filling adds a fresh, creamy note without relying on heavy sauces.
Grate zucchini (120 g), squeeze out excess moisture, and mix it with egg (100 g), salt (2 g), turmeric (1 g), and herbs de Provence (1 g). Pour the mixture onto a well-heated skillet, spread it into a thin layer, and cook over medium heat for 3-4 minutes until the omelet sets and lightly browns underneath.
Mash avocado (80 g) with dill (8 g) and lemon (5 g). Spoon the filling onto one half of the omelet, add sweet pepper (50 g) on the side, fold the second half over, and serve at once while hot.
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