Chicken and Cauliflower Rice Omelettes

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Chicken and Cauliflower Rice Omelettes

Keto friendly Japanese style omelettes made with chicken and cauliflower rice.

Course Breakfast, Dinner, Lunch, Main Course

Cuisine Asian, Australian, Diabetic Friendly, Gluten Free, Grain Free, Japanese, Keto, LCHF, Low Carb, Nut Free, Sugar Free

Keyword cauliflower rice recipes, chicken and cauliflower rice omelettes, egg recipes, keto chicken recipes, keto rice recipes, lchf chicken recipes, lchf rice recipes, low carb chicken recipes, low carb nikki, low carb rice recipes, omelette recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 528.1kcal

Ingredients

4 chicken thigh fillets, small dice
4 tbsp dried shiitake mushrooms
1 onion, diced finely
4 servings Cauliflower Rice
6 tbsp butter
8 eggs
4 tbsp thickened cream/heavy whipping cream
salt
pepper

Instructions

Place dried shiitake in a bowl with hot water and set aside.
Melt 2 tablespoons butter in a large nonstick frying pan over high heat. Sauté onion until soft and starting to colour, add chicken and sauté until browned.
Remove shiitake from water and squeeze out excess water. Chop finely and add to chicken. Mix through.
Add cauliflower rice and cook another 5 minutes until cooked and coloured through. Remove to a plate. Wipe frying pan clean.
Whisk eggs, cream salt and pepper in a bowl until beaten well. Melt 1 tablespoon butter in the frying pan and pour in ¼ of the egg, covering the bottom of the pan. Cook for about 1 minute then add ¼ of the chicken and cauliflower mixture down the right side of the omelette.
Cook until set on the bottom and very carefully lift and fold over the left side to seal the omelette. Slide off the frying pan onto a plate.
Repeat with remaining egg and chicken mixture to make 4 omelettes.

Notes

Net Carbs - 8.3g

Nutrition