How to Make Salmon and Chive Omelet

Ingredients

• 1 ounce Gravlax, chopped
• 2 teaspoons thinly sliced fresh chives
• 1 teaspoon finely chopped fresh dill
• 2 large eggs
• 1 tablespoon water
• 0.12 teaspoon fine sea salt
• 0.12 teaspoon fresh ground black pepper
• 1 tablespoon coconut oil or unsalted butter
• 2 slices Keto Bread, fried in 2 tablespoons bacon fat, for serving (optional)

1. In a small bowl, combine the gravlax, chives, and dill and set aside.
2. Crack the eggs into another small bowl. Add the water, salt, and pepper and whisk with a fork.
3. Preheat an 8-inch skillet over medium-low heat. Melt the coconut oil in the pan, then pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a spatula (as if you were going to make scrambled eggs), then swirl the eggs in the pan to make a nice round shape. Reduce the heat to avoid any color or burning.
4. Continue cooking for about 1 minute. The eggs will be set on the bottom but slightly liquid on top.
5. Remove the pan from the heat. Add the gravlax and herb mixture to the center of the omelet. Fold the omelet and plate it immediately. Serve with fried keto bread, if desired.