The Keto Reset Diet by Aliza Schoens - HTML preview

Serves 4 / Prep time: 10 minutes / Cook time: 10 minutes

Omelets are not only for breakfast, and this vegetable-and bacon-stuffed magnificence is good enough for a light supper. In the event that you add a pleasant blended green serving of mixed greens to the plate, you will not go over your carbs in light of the fact that the mix with the omelet should in any case be a brilliant keto large scale. On the off chance that you have extras, attempt them cold the following day for a bite or lunch.

6 eggs, beaten

2 tablespoons heavy (whipping) cream 8 bacon slices, cooked and chopped

1 tablespoon oliveoil

¼ cup chopped onion

½ cup chopped artichoke hearts (canned, packed in water) Sea salt

Freshly ground black pepper

1. In a little bowl, whisk together the eggs, substantial cream, and bacon until very much mixed, and put away.
2. Place an enormous skillet over medium-high warmth and add olive oil.
3. Sauté the onion until delicate, around 3 minutes.
4. Pour the egg combination into the skillet, twirling it for 1 moment.
5. Cook the omelet, lifting the edges with a spatula to allow the uncooked egg to stream under, for 2 minutes.
6. Sprinkle the artichoke hearts on the roof and flip the omelet. Cook for 5 minutes more, until the egg, is firm. Turn over the omelet over again so the artichoke hearts are on top.
7. Remove from the warmth, cut the omelet into quarters, and season with salt and dark pepper. Move the omelet to plates and serve.

PER SERVING Calories: 435; Fat: 39g; Protein: 17g; Carbs: 5g; Fiber: 2g; Net Carbs: 3g; Fat 80%/Protein 15%/Carbs 5%