Vegetarian Keto Full English Breakfast

In a frying pan, heat olive oil over medium heat. Meanwhile, coat the portobello with psyllium husk powder, then put it and the tomato slices to pan fry. Sprinkle sea salt and black pepper over them.

The tomato slices should take a shorter time to cook than the portobello. Plate up the tomato when they get golden brown on both sides. When the portobello becomes golden brown, pour about 2 to 3 tablespoons of water into the pan and close the lid to simmer for about a minute until the water evaporates and the portobello is soft. If not, repeat again. Finally sprinkle smoked paprika over both sides of the portobello.

In the same pan add 1/2 tablespoon olive oil, then add cremini mushrooms to stir fry until they become soft and golden brown. Season with sea salt, black pepper and smoked paprika. Stir well and plate up.

In a small bowl whisk together 2 large eggs and pinch of salt until creamy. Turn the heat to low heat and add 1/2 tablespoon olive oil to the same pan, pour in the eggs and use a silicone spatula to swirl around the pan constantly until the eggs are thickened and become curds. When the eggs are set and reach your desired consistency, plate them up and season with italian herbs and black pepper.

Stir together olive oil, apple cider vinegar, sea salt and black pepper in a salad bowl, then place the lettuce into the bowl and give everything a good mix.

Slice the chilled avocado (you can get prettier slices when it is cold) and put them near the other ingredients.