Keto omelette with radicchio and walnuts

Keto omelette with radicchio and walnuts: a savoury egg dish with Gouda, crunchy nuts and bitter, fresh radicchio, finished with olive oil and balsamic vinegar.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 410 kcal per serving
• Protein: 24 g
• Fat: 32 g
• Carbs: 4 g

Ingredients

• 4 organic eggs
• 50g Gouda
• 1 radicchio
• 30g walnuts
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Whisk the eggs in a bowl and mix in the grated Gouda.
2. Cut the radicchio into thin strips and roughly chop the walnuts.
3. Heat the olive oil in a frying pan and pour in the egg mixture. Let the omelette set over a medium heat until golden yellow and still moist.
4. Mix the radicchio with the walnuts and balsamic vinegar in a bowl. Toss briefly so the salad stays crunchy.
5. Fold the omelette over if you like, or leave it open in the pan to finish cooking for another 1–2 min.
6. Serve the warm omelette with the radicchio and walnut salad straight away.

Good to know

When it needs to be quick, I especially like plates like this. Warm, savoury and with a slightly bitter freshness that makes the whole thing interesting.

Swaps

Gouda → goat's cheese (often stronger in flavour, also provides protein and calcium); walnuts → pecans (milder, with fibre and unsaturated fats); radicchio → rocket (a little more peppery, with vitamin K and plant compounds); balsamic vinegar → lemon juice (fresher, with no extra sweetness and a small amount of vitamin C)

Allergens

Contains egg, milk and tree nuts. For children, only serve finely chopped and suited to their age; in pregnancy cook the omelette through completely and choose pasteurised cheese.