Breakfast sandwich (keto diet)

Ingredients:

• 2 tsp rapeseed oil (canola)
• 150 g raw pork sausage without casings
• 2 large eggs
• 1.5 tbsp cream cheese, room temperature
• 1 tbsp finely chopped fresh chives
• 1 tbsp finely chopped fresh cilantro
• 1 tbsp finely chopped fresh parsley
• 1 thin slice sharp cheddar
• 1/4 avocado, sliced ​​into 0.5cm thick slices.

Preparation:

1. Heat oil in a small nonstick skillet over medium heat. Divide the sausage meat in half and form each piece into a thin patty, 10 cm in diameter. Place the patties in the skillet and fry until golden brown, about 2 minutes per side. Transfer to a plate lined with paper towels. Set the skillet and the rendered fat aside.
2. Beat eggs with cream cheese, chives, cilantro, parsley, salt and pepper to taste.
3. Heat the frying pan with the fat over medium heat. Add the eggs and stir with a silicone spatula for the first 30 seconds until the mixture forms chunks. Stop stirring and cook for another 30 seconds (the eggs will be wet on top), then transfer the omelet to a plate. Flip the eggs back into the pan so the uncooked side is facing down. Top one half of the omelet with cheddar. Cook until the eggs are set but still soft, another 30 seconds to 1 minute.
4. Place the patty on a plate. Using a silicone spatula, fold the omelet in half, then in half again, remove from the pan, and place it on the patty. Top with sliced ​​avocado and the second sausage patty.