Here’s a protein-rich variation on the typical ketogenic omelet breakfast or lunch. Shrimp is tasty and offers plenty of excellent nutrition if you buy yours wild-caught.
1 Tbs. butter
3 oz. shrimp, chopped
1 oz. shredded Monterey Jack cheese
2 tsp fresh parsley, chopped
1 tsp basil, chopped (optional)
Heat butter in a frying pan. Sautee shrimp until just cooked. Beat eggs together in a bowl, then pour over the shrimp in the pan. Add parsley, cheese and scallions. Cook on medium-low until egg is well formed and cheese has melted. Remove from heat. Top with basil and extra cheese if desired.
Yields 1 serving
Total Carbs: about 2.72 grams per serving