Omelet with Spinach, Shrimp, and Cheese
Eggs and shrimp provide protein, while spinach adds fiber, folate, and a little magnesium. Cheese makes the omelet more filling, so it works well for a keto breakfast or quick dinner.
Peel the shrimp (45 g) and remove the vein if needed. Melt ghee (15 g) in a skillet, then quickly fry the shrimp with spinach (20 g) for about 2 minutes until the spinach wilts slightly.
Separately whisk eggs (100 g) with 35% cream (20 g), then season with salt and black pepper. Grate hard cheese (20 g) on a fine grater.
Pour the egg mixture over the shrimp and spinach, sprinkle the cheese on top, and cook the omelet under a lid over medium heat for about 4 minutes until fully set. Serve right away while the omelet stays especially soft and the cheese is lightly stretchy.
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