Low Carb Smoked Salmon Omelet With Cauliflower Rice (Lean & Green)

A savory & filling omelet and side dish.

Ingredients: 

1 1/2 cups riced cauliflower

1/2 cup water

olive or avocado oil cooking spray

1 egg

2 egg whites

2 ounces smoked salmon, chopped

2 tablespoons (1 ounce) lowfat cream cheese*

1/8 teaspoon dried dill weed

1/8 teaspoon black pepper

2 teaspoons Frank's Red Hot Sauce (optional)

Method:

Place the cauliflower and water into a saucepan. Cover with a lid and heat over medium low heat until all of the water is absorbed.

Meanwhile, beat the eggs until well blended. Spray a skillet with the cooking spray and place over a medium low heat. Add the eggs, As the eggs begin to cook,use a spatula to move the edges to the center of the pan. Tip the pan so that the uncooked eggs flow to the outer edges and set. Place the salmon on top of one half of the eggs. Dot with the cream cheese and sprinkle with the dill. Carefully fold one half of the eggs over the half with the salmon to cover.

Use a spatula to carefully slide the omelet onto half a plate. Spoon the cauliflower onto the other half of the plate. Sprinkle the pepper over the cauliflower and if desired, drizzle the hot sauce over the omelet. Serves one.

Nutritional Info, approximately: 324.47 calories ~ 18.3 grams fat ~ 10.65 grams carbs ~ 6.6 grams net carbs ~ 29.35 grams protein

Equals 1 lean, 3 green, & 1/2 condiment servings

Notes: This meal is quick, simple and delicious ~ perfect for brunch or dinner. Plus, I don't like regular cauliflower, but riced cauliflower is very good!

*If you are not following a lowfat diet, you can use regular cream cheese.

Tips: For a perfect cauliflower side dish, make certain that all of the water is absorbed. I prefer the  cauliflower dry, but not burnt. I keep bags of uncooked riced cauliflower in the freezer until needed. It is a great vegetable option for when I don't have salad greens.