Super-Greens Keto Omelette With Prawn & Avocado

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INGREDIENTS

• 8 eggs

• ¾ cup (180ml) pure cream (or water)

• 1 cup mixed herbs, chopped (we used chives and parsley), plus extra to serve

• 1½ tbs ghee

• 3 spring onions, finely chopped, plus extra thinly sliced to serve

• 2 zucchini, cut into rounds

• 1 garlic, crushed

• ¾ cup frozen peas

• 2 cups leafy greens, such as baby spinach or chopped silverbeet

• 12 medium cooked wild prawns, peeled and cleaned

• 1 avocado, cut into wedges

• Thinly sliced green chilli & lime wedges, to serve

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METHOD

• 1. Set an oven grill to medium-high. Lightly whisk eggs, cream (or water) and herbs together in a bowl and season.

• 2. Heat ghee in a 22cm ovenproof frying pan over medium heat. Add spring onion and zucchini and cook, tossing regularly, for 2 minutes. Add garlic and peas, stir to combine and cook for a further minute, then add spinach and cook for a minute more until just wilted.

• 3. Pour in egg mixture. As it begins to set at the edges, use a spatula to draw the cooked egg towards the centre (without breaking it up), allowing the uncooked egg to run towards the edges. Cook for 2-3 minutes until base and sides are starting to firm up, then place under the preheated grill and cook for a further 3-4 minutes until puffed and firm

• 4. Top omelette with prawns, avocado, chilli and extra herbs and spring onion and serve with lime wedges.