Omelets are super easy to cook and are ideal for breakfast, lunch, dinner or a snack. Really, they are just a fried egg pancake, folded in half. Every low carber should learn how to make omelets!
This variation adds the delicious flavor of winter squash. It's perfect for winter months where winter squashes are plentiful and inexpensive.
1/8 cup toasted almond flour
1/8 cup cream
1/4 cup cooked winter squash
Start by cooking the squash, probably in a microwave. We do this recipe a lot when we have leftover squash from a previous meal. Mix together the eggs, flour, cream, cinnamon and nutmeg. Start cooking in a hot skillet, letting the mixture firm up.
When it is nearly firm and you are ready to flip it into a single unit, add the winter squash in the center. Fold the omelet to form a pocket around the winter squash.
This makes a healthy change from a typical omelet, and the flavor is really great! You get some nice nutrition in here, too.
Lisa Shea's Library of Low Carb Books