Cinnamon “Pancake” Omelette
When you’re tired of dark chocolate, sugar-free Jello, and even those tasty but nutritionless Fat Bombs, here’s a filling, fatty, and protein-heavy dessert to try! These Keto cinnamon omelettes almost have the consistency of a pancake, if you’ve been missing your favorite breakfast treat. I personally haven’t tried them for breakfast, but prefer them as an after dinner dessert.
2 T salted butter
1 T ground cinnamon
4 Splenda packets
Place butter in a non-stick pan on medium heat. Whisk together eggs, cinnamon, and Splenda until frothy and bubbly. When the butter has melted and forms white bubbles, swirl the butter all over the bottom of the pan and halfway up the sides of the pan. Pour egg mixture into the center of the pan. Allow to cook without disturbing for 2-3 minutes, until you notice the edges of the egg are beginning to firm up. Give the entire pan a good shaking back and forth until the soft omelette comes loose from the bottom of the pan (you may need to loosen the sides of the omelette with a slender spatula to help the omelette move freely). Once the entire omelette is movable as one mass this means the bottom is mostly cooked. Take a rubber spatula or spoon and swirl the uncooked egg toward the edges of the omelette so that they can cook on the pan as well. Once the top of the omelette is mostly cooked (you may prefer it cooked all the way, I like my omelette a little “runny” on the inside!) slide the omelette out of the pan and onto a plate. Fold the omelette over onto itself so that it creates a half-circle. Drizzle any remaining butter from the pan onto the top of the omelette.