Description
A delicious and fluffy Keto Saffron Cloud Omelet that elevates your breakfast with rich flavors and a light texture.
Ingredients
Scale
- 6 large eggs
- 1/4 teaspoon saffron threads
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons unsalted butter
- Fresh herbs (like chives or parsley) for garnish
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, soak the saffron threads in 1 tablespoon of hot water for about 5 minutes to release their flavor and color.
- In a large mixing bowl, separate the egg whites from the yolks. Add the heavy cream, saffron mixture, salt, and black pepper to the egg yolks, and whisk until well combined.
- In another bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form, about 3-5 minutes.
- Gently fold the egg yolk mixture into the beaten egg whites until just combined. Be careful not to deflate the egg whites.
- Spoon the mixture onto the prepared baking sheet, forming a large cloud shape. Make a small well in the center to hold the cheese.
- Sprinkle the shredded cheese into the well and bake for 15-20 minutes, or until the omelet is golden and puffed.
- Remove from the oven and let it cool for a minute. Garnish with fresh herbs before serving.
Notes
- For added flavor, mix in sautéed vegetables like spinach or bell peppers before baking.
- Experiment with different cheeses like feta or goat cheese for a unique taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 omelet
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 400mg