Recipes

Keto Cheese and Spinach Omelet Topped with Avocado and Salsa Recipe

Atkins Keto Cheese and Spinach Omelet Topped with Avocado and Salsa
4.7g
Net Carbs
Prep Time: 5 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
22.7g

Protein

48g

Fat

6.6g

Fiber

556.4cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 Keto Salsa Cruda
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 cup Baby Spinach
  • 2 large Egg (Whole)
  • 1 slice (1 oz) Monterey Jack Cheese
  • 1 half Avocado, Hass

DIRECTIONS

Use the Atkins recipe to make Salsa Cruda or use 2 tablespoons of no-sugar-added salsa.
 

  1. Sauté spinach in a nonstick skillet with 1/2 tablespoon oil over medium high heat until wilted. Remove and set aside.
  2. Lightly beat the eggs with salt and freshly ground black pepper.
  3. Add 1/2 tablespoon oil to the same skillet used for the spinach then add the eggs. Cook for 3 minutes, flip over, and continue to cook on the other side for 2 minutes.
  4. Add the cheese and sautéed spinach to half of the omelet. Flip other half over top. Cook an additional 1-2 minutes to melt cheese. Top with avocado and salsa.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

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