prep time: 8 minutes
•
cook time: 4 to 6 minutes
•
yield: 12 pockets (2 per serving)
prep time: 8 minutes
•
cook time: 4 to 6 minutes
•
yield: 12 pockets (2 per serving)
12 thin slices mortadella (see note)
6 large eggs, scrambled
6 slices bacon, cooked and crumbled, or 3 ounces ham, chopped
1 tablespoon coconut oil
6 cups arugula, for serving (optional)
½ cup keto dressing of choice (pages 115 to 121) (optional)
1. Lay the slices of the mortadella on a clean, dry work surface. Place 3 tablespoons of the scrambled eggs and 2 tablespoons of crumbled bacon on each slice of mortadella.
2. To make the pocket, fold over the mortadella to form a semicircle and secure with toothpicks. Note: The pockets can be made 2 days ahead and stored in the refrigerator, then cooked just before serving.
3. Heat the oil in a large sauté pan over medium-high heat. Fry the mortadella pockets for about 1 minute per side, until they are slightly charred. Remove and discard the toothpicks.
4. Transfer the pockets to a platter. If desired, serve over arugula tossed with your favorite keto salad dressing.
note: If you don’t eat nuts, avoid German-style mortadella, as it often contains pistachios, or choose a good-quality bologna instead.
