This omelet with Danablue became an instant hit. It’s super-easy to make, it’s carnivore right (if you eat cheese and butter), it’s delicious, and very satiating.
We have breakfast at 11 o’clock three days a week, and at 11:30 four days a week. I make the breakfast all week, except Fridays and Saturdays.
I try to switch between breakfast that consists mainly of eggs and breakfast that consists mainly of meat. But I don’t want to eat the same all the time, so I mix it up.
This morning, I went to the kitchen with an idea about having something made with eggs and Danablue.
Danablue is a cheese that took me many years to appreciate. But now I do. A lot.
It goes well with eggs, and with this meal the cheese will melt and form a creamy filler that tastes heavenly.
Honestly, I may have exaggerated when I wrote that the preparation time was 10 minutes. You can probably cut that down to 5 minutes. But I wanted to be on the safe side, and I’m not fast cook myself.
I wash the eggs and use a brush to make sure there is no dirt on them that can cause salmonella bacteria to enter the food.
If you try this, let me know what you think.
You can quickly whip this up in the morning and enjoy a delicious and satiating breakfast that is healthy, too. Or, like most carnivore recipes, you can use it as a dinner in the evening.
