So I took that same mushroom ragout from my low-carb toad in the hole and I made a delicious omelette! I might like it even better this way. It’s a tough call.
Start with a tsp of butter in a hot pan:
In a bowl, beat 2 eggs with a tbsp 35% whipping cream. Whipping cream is the dairy product with the least amount of sugar. For a low-sugar diet, it is better than any other form of dairy.
Pour it over the melted butter in the pan and let cook.
I only cook my omelettes on one side. I spend a bit of time in France and while there, I really began to enjoy eggs that are soft and gooey. That is what I’m going for with this omelette. If you like yours hard-cooked, then perhaps reduce the temperature and cook it for longer or put it under the broiler to finish it off.
When it reaches the above colour/texture, that’s when I layer on that flavourful ragout from my previous recipe (warmed, of course). Then I plate it, folding over one side of the egg. Served with some greens with lemon and olive oil, it makes a delicious breakfast. Enjoy!