Prawn and Herb Omelette for Dinner

Here is a Prawn and Herb Omelette Recipe...

IF YOU WANT TO GET A CUSTOM KETO PROGRAM MADE UP FOR YOU CLICK HERE FOR MORE KETO SECRETS - https://bit.ly/3UHET6l

INSTRUCTIONS

1.For the dressing, whisk together olive oil, tahini, lemon juice, honey and 1 tbs water until smooth. Season and stir in chives.

2.Whisk together eggs, milk and herbs. Melt half the butter in a 24cm non-stick frying pan over medium-high heat. When it starts to foam, add half the egg mixture, shake pan to distribute and gently stir with a heatproof rubber spatula. As egg begins to set at the edges, use the spatula to draw cooked egg towards the centre (without breaking up), allowing the uncooked egg to run towards the edge.

3.Scatter with half the prawns and continue to cook for 1-2 minutes until egg is just set and prawns are warmed. Season. Slide onto a warmed serving plate and repeat with remaining butter, egg and prawns.

INGREDIENTS

14 eggs

1 cup (250ml) milk

1½ cups mixed herbs, chopped (we used parsley, chives, and dill), plus
extra leaves to serve

60g butter, diced

350g peeled cooked prawns, chopped

2 spring onions, finely sliced diagonally

1 fennel, thinly sliced (we used a mandolin)

1 cucumber, thinly sliced into ribbons (we used a mandolin)

Toasted nori sheets cut into squares

Toasted sesame seeds, to serve

LEMON-TAHINI DRESSING

2tbs extra virgin olive oil

1 tbs tahini

Juice of 1 lemon

1 extra lemon cut into wedges to serve

2 tsp honey

2 tbs chopped chives

IF YOU WANT TO GET A CUSTOM KETO PROGRAM MADE UP FOR YOU CLICK HERE FOR MORE KETO SECRETS - https://bit.ly/3UHET6l