Keto In The City

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KETO RECIPE: Omelet With Black Kale and Pancetta

Jen Fisch

This dish is a perfect keto breakfast, brunch or breakfast for dinner (my fav!). I love the combination of the eggs and pancetta with yummy veggies like butternut squash and broccolini!

OMELET WITH BLACK KALE AND PANCETTA

 

INGREDIENTS

  • 1 oz pancetta cut batonnet style

  • 0.5 oz grass fed butter

  • 0.5 oz fresh grated parmesan cheese aged 24 months

  • 0.4 oz black kale chopped

  • 3 whole organic eggs

  • 0.1 oz chopped basil

  • 1 oz diced butternut squash

  • 2 oz blanched broccolini heads

  • Sea salt flakes

  • Fresh cracked black pepper

  • Chili Flakes

  • Extra Virgin Olive oil

To learn how to cut batonnet style watch this video! 

DIRECTIONS

  1. Bet the eggs with the parmesan cheese, a pinch of salt and pepper

  2. In a small sauté’ pan on medium heat add the butter and the pancetta. Roast gently for 4 minutes.

  3. Add the diced butternut squash, cook for 3 minutes in the fat.

  4. Add the black kale and cook for 2 minutes.

  5. When all the vegetables are cooked add the eggs and stir until almost solid.

  6. Stop stirring and fold the omelette. Press with your spatula on the edge of the pan and flip the omelet on a plate.

  7. Cook the broccolini with a little of olive oil and chili flakes until the tips are golden brown and nicely roasted.

  8. Serve them with the omelet.

Chef's Tip: This recipe can be used also for a frittata, that is a flat omelette, much more easy to execute, because there is no need to fold it.

A little about the chef in his own words...

I am Italian. Born in a little town on the north western coast, close to France. I was part of a Family where the love for food and ingredients is always been very strong. I remember the mornings spent with my Grandfather and father at the market looking for fruits, vegetables or fish.

I actually started to cook professionally in Beijing, China, after a degree in Asian Culture and spent 3 years there. There I fell in love with Asian cooking. After that experience I worked in Jersey Island, in England, and South of France at Four Seasons Hotel.

In Provence, I started practicing triathlons and I discovered a passion for nutrition and good food to feed the soul, but also serve the body. I love the Keto diet to reset the body, boost energy, achieve better performance in fitness and feel better in general. Especially being lactose and gluten intolerant, a ketogenic diet plan always helps me to have balanced nutrition and still enjoy food and give my body what I need to be very active.

4 years ago I arrived in Toronto, Canada, where I really developed my passion for fitness and nutrition. When I am not in the kitchen, I am at the gym, or running, swimming.... Goal for 2017 is to go back to race in short distance Triathlon. I am registered for one already.

Of course at work I am in constant research for recipes of all the kind, but, when home, my nutrition is very low carbs based. I Especially love to cook fish and leafy vegetables. My favorite fat is, for sure, extra virgin olive oil, which remind me home.