Jill’s cheese-crusted keto omelette

Once you’ve tried this omelette, there’s no turning back. With its irresistible crust and sumptuously rich filling, this cheese-crusted miracle puts traditional omelettes to shame. Perfect as a hearty breakfast but also an impressive option for a quick keto lunch or dinner.

5 minutes preparation | 8 minutes cooking time: Easy

Ingredients

Omelet

2 eggs
2 tbsp heavy whipping cream
salt and ground black pepper
½ tbsp butter or coconut oil
3 oz. (¾ cup) shredded cheese

Filling

2 mushrooms, sliced
2 (1¼ oz.) cherry tomatoes, sliced
½ cup (½ oz.) baby spinach
2 tbsp cream cheese (optional)
1 oz. deli turkey
1 tsp dried oregano

Instructions

Whisk together eggs and cream in a bowl. Season with salt and pepper.
Heat the butter over medium heat in a non-stick frying pan. Spread out the cheese in an even layer in the pan, so it covers the entire bottom. Fry on medium heat until bubbly.
Carefully pour the egg mixture over the cheese and lower the heat. Cook for a few minutes without stirring.
Fill one half with mushrooms, tomatoes, baby spinach, cream cheese, turkey and oregano. Fry for a few minutes more.
When the egg mixture starts to set (it can still be quite loose on top, but not too loose), turn the empty half over the topping side, forming a crescent. Fry for a few more minutes and enjoy!

Tip!

There are an infinite number of ways to vary the filling, here are a few suggestions:

mozzarella and pesto
taco mince and avocado
smoked salmon, cream cheese and baby spinach
tuna, mayonnaise and scallions

Ketogenic low carb

Per serving
Net carbs: 3 % (5 g)
Fiber: 2 g
Fat: 73 % (54 g)
Protein: 24 % (39 g)
kcal: 660