Keto Omelet Wrap with Salmon & Avocado


Step 1Crack the eggs into a mixing bowl with a pinch of salt and pepper and beat them well with a whisk or fork.

Step 2Mix the cream cheese with chopped chives. Slice the smoked salmon, peel and slice the avocado.

Step 3Pour the eggs evenly in a hot pan greased with ghee. Cook over a medium-low heat. Don't rush it and don't try to cook it fast or the omelet will end up being too crispy and dry.

Step 4Use a spatula to bring in the egg from the sides towards to centre for the first 30 seconds. Cook for another minute or two. Make sure you don't cook the omelet for too long. The desired texture should be soft, fluffy and not too juicy.

Step 5Slide the omelet onto a plate and spoon the cheese spread all over.

Step 6Add the salmon, avocado, chopped spring onion and fold into a wrap.

Step 7Serve immediately or store in the fridge for up to a day.