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Keto Avocado Egg Crepes Recipe
Keto Avocado Egg Crepes are a delicious and nutritious dish that combines the creamy richness of avocado with the protein-packed goodness of eggs, making it a perfect choice for those following a ketogenic diet.
History of Crepes:
The word “crepe” comes from the Latin word “crispa,” meaning “curled.” Crepes originated in Brittany, a region in northwest France, where they have been a traditional dish for centuries. Originally, crepes were made with buckwheat flour, a staple crop in the region. Over time, crepes gained popularity and evolved into a versatile dish enjoyed worldwide. The thin, pancake-like structure of crepes makes them an ideal vessel for a variety of fillings, both sweet and savory.
Health Benefits of Key Ingredients:
Eggs: Rich in high-quality protein, eggs provide essential amino acids necessary for muscle repair and overall health. Packed with vitamins, including B12, B6, and vitamin D, supporting various bodily functions. Contains choline, a nutrient important for brain health and development.
Avocado: Loaded with heart-healthy monounsaturated fats, promoting good cholesterol levels. A great source of potassium, crucial for maintaining proper blood pressure. High in fiber, aiding in digestion and promoting a feeling of fullness.
Olive Oil: A key component of the heart-healthy Mediterranean diet. Rich in monounsaturated fats and antioxidants, helping reduce inflammation. Supports brain health and cognitive function.
Turkey Breast: Lean protein source, essential for muscle building and repair. Low in fat and calories, making it a weight-friendly protein choice. Contains essential nutrients like selenium, which plays a role in immune function.
Alfalfa Sprouts: Packed with vitamins C and K, supporting immune function and bone health. Rich in antioxidants, helping combat oxidative stress in the body. Provides a crunchy texture and a mild, nutty flavor to the dish.
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Ingredients
- 2 teaspoons (10 ml) of olive oil
- 4 eggs (224 g), whisked
- 1 avocado (150 g), sliced small
- 4 slices (200 g) of cooked turkey breast, shredded
- ½ cup (16 g) of alfalfa sprouts (boiled or steamed)
Instructions
- Pour the olive oil into a pan over medium flame and let it heat up.
- Add the eggs and cook for 3 minutes on each side as you spread them in the pan to cook evenly.
- Remove the eggs from the heat. Top with avocado, turkey breast, and alfalfa sprouts, then roll up well.
- Serve and enjoy!
Notes
All nutritional data are estimated and based on per-serving amounts.
Net Carbs: 1 g
Nutrition
- Calories: 205
- Sugar: 1 g
- Fat: 14 g
- Carbohydrates: 4 g
- Fiber: 3 g
- Protein: 18 g
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