Aunt Rocky’s Linguica Omelette for 2

Cut linguica in half lengthwise, then slice. Slice onion, then cut that slice into quarters.

In a small frying pan, melt 1/2 tablespoon butter over medium heat. Add linguica and onion and fry until meat begins to brown and onion starts to caramelize. Remove from heat.

While filling is cooking, beat eggs in a small bowl. Melt remaining butter over medium heat in a medium pan (8 or 9 inch). Using hot tap water, or hot water from a teakettle, whisk water into eggs until frothy. Pour mixture into omelette pan with melted butter.

Use a spatula to scrape the outer edges of your omelette toward the middle, and swirl the pan to get the runny eggs out to the edges. You will need to scrape the last bit of the runny egg to the edge using your spatula. Lightly salt the top of the omelette and put a lid on it to get the top to finish cooking. Reduce heat to low.

Once the top of the omelette is nearly set (it will finish cooking after you fold it over), pour meat and onion filling onto 1/2 of the omelette. Sprinkle shredded cheese over the meat. Fold omelette in half and let sit for just a minute to allow the egg to finish cooking and the cheese to melt.

Cut in half and serve on plates.

Notes:
1. Leftovers will keep for several days in the refrigerator and may be frozen, so if you want to double the recipe and make 4 servings in a larger skillet, you’ll have breakfast already made for several days. If you are cooking for several people, this can be done in a large skillet as a scramble, rather than an omelette.
2. Sprinkle the cheese over the top before plating.
3. The method used for making the omelette was taught to me years ago by a breakfast chef. It makes a nice fluffy omelette every time. I use a 9-inch nonstick skillet for the omelette, and that helps keep it compact and fluffy. A larger skillet will result in a larger, flatter, less-dense omelette.

Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries.

Calories 388, Total Fat 32 g, Saturated Fat 14 g, Total Carbohydrate 3 g, Dietary Fiber 0 g, Net Carbs 3g, Sugars 2 g, Protein 21 g. Macros: 75% fat, 22% protein, 3% carbs.

© October 30, 2017 Roxana Lopez for Ant Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients I used.