Description
This omelette has all the flavors of a pastrami sandwich, without the bread and the carbs. Very quick to whip up, and so delicious! Suitable for Atkins, Keto, LCHF, low carb, diabetic, low glycemic, gluten free, grain free, sugar free, nut free.
Ingredients
- 2 Tablespoons Butter, Divided
- 2 Tablespoons Diced Red Onion
- 2 ounces, weight Stoneridge Ranch Pastrami, Chopped
- 4 Large Eggs, Beaten
- 2 Tablespoons Heavy Whipping Cream
- 1 Tablespoon Hot Water
- Sprinkle Of Salt
- ¼ cups Provolone Or Monterey Jack Cheese, Shredded
- FOR THE TOPPING:
- Spicy Brown Mustard To Taste
- 1 pinch Caraway Seeds
Preparation
Melt 1 tablespoon butter in a small skillet and add diced onions. Cook over medium heat until onions are beginning to brown. Add chopped pastrami and continue to cook just until the pastrami is thoroughly heated. Remove from heat.
While onions cook, beat eggs and cream in a small bowl until well blended. Heat some water.
In a medium skillet, melt remaining butter over medium heat. While whisking, add heated water to the egg mixture, and keep whisking. This helps set the eggs and makes a fluffier omelette.
Add egg mixture to the medium skillet and swirl the pan to get the eggs evenly distributed. Use a spatula to pull the cooked eggs in from the outside of the pan toward the middle. Swirl the pan again, or use the spatula to distribute uncooked runny egg mixture to the outside of the pan. When you can no longer swirl any egg mixture to the outside of the pan, lightly salt the eggs, reduce heat to low, and cover. The top of the omelette will steam under the lid. This only takes a few minutes.
When the top is well set (there may be a few runny streaks, but that’s okay), remove the lid. Spread the warm pastrami and onion mixture, along with any remaining butter from the small skillet, over half of the omelette. Sprinkle cheese on top of the pastrami. Carefully fold the other half of the omelette over to cover the pastrami and cheese. Turn off heat.
Wait a minute or two for the cheese to melt. Cut omelette in half and transfer to serving plates. Top each serving with spicy brown mustard and a light sprinkle of caraway seeds.
Notes:
• 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. Send an MFP friend request to auntrocky1 so you can access my recipes on MFP.
• 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 listed here.
• 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.
Calories 428, Total Fat 35 g, Saturated Fat 18 g, Sodium 760 mg, Potassium 412 mg, Total Carbohydrate 3 g, Dietary Fiber 0 g, Net Carbs 3 g, Sugars 2 g, Protein 25 g. Macros: 74% fat, 23% protein, 3% carbs.
© January 31, 2018 Roxana Lopez for Aunt Rocky’s
