When I was growing up in Los Angeles, back in the 60’s and 70’s, there was a fab little restaurant called ‘The Egg and The Eye’. It was located at the top of a folk art museum, across from LA County Museum of Modern Art and The Page Museum, by the La Brea Tar Pits. We loved going up there, looking at all the art and the tar pits with models of Mastadons trapped in the bubbling tar. Then we went to the ‘Egg’ for brunch. All the chefs made were omelets! -Of every description – even dessert omelets. My chocolate omelet is an homage to the one I use to order there. I’ve been making it for 30 years or more – a favourite low-carb dessert.
- 45 ml/3 tbsp of 36% cream, whipped*
- 25g/1oz Cavalier Stevia sweetened dark chocolate (or other - see notes)**
- 1 tsp vanilla extract
- Sweetener of choice - I used a stevia and erythritol blend, about 2 tsp)
- 1 Egg
- 5g/1tsp butter
- Heat a small fry pan/omelet pan and melt butter - swirl to coat.
- Beat egg with 1 tbsp of whipped cream and 1 tsp sweetener. Pour into pan and swirl to coat. When bubbles appear and or edges appear dry, add chocolate broken into pieces. Fold onto plate - top with remaining whipped cream, sweetened.
**As made with Cavalier, this recipe has more fiber than carbs. If you use Chocoperfection instead of Cavalier then it would be 9 total carbs with 7g fiber (2net carbs), if you use 85% dark chocolate then the totals would be 9 total carbs with 4g fiber (5net carbs).