Cabbage omelet with roast pork and cheese
Eggs and roast pork provide complete protein, while cabbage adds fiber and makes the omelet more filling without grains or flour. Hard cheese and ghee increase satiety, so this recipe works well as a warm keto breakfast or dinner.
Pulse the cabbage (200 g) and onion (80 g) in a blender bowl until the vegetables are finely chopped but not pureed.
Add the eggs (200 g), salt, and black pepper to taste, then mix until the cabbage and egg mixture is even.
Melt the ghee (20 g) in a skillet. Spread half of the mixture in the pan, add slices of roast pork (50 g) and grated hard cheese (50 g), then cover with the remaining mixture.
Fry the omelet covered over low heat for about 15 minutes, until the top is fully set and the bottom is browned. If the pan gets too hot, lower the heat so the cabbage softens without burning.
Let the omelet rest for 2-3 minutes, then cut it into wedges.
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