Keto Mushroom Omelette
Elevate your breakfast game with this delightful Keto Mushroom Omelette, a low-carb masterpiece that's perfect for a healthy start to your day. Packed with protein-rich eggs, sautéed garlic-infused mushrooms, and gooey melted cheddar cheese, this recipe is as flavorful as it is quick to prepare. A splash of heavy cream ensures a silky, luxurious texture, while fresh chives add a pop of color and a hint of freshness. Ready in just 25 minutes, this omelette is a keto-friendly option that doesn't compromise on taste or simplicity. Whether you're following a ketogenic diet or just looking for a hearty, satisfying meal, this one-serving recipe is bound to become your go-to breakfast favorite. Keywords: keto omelette, mushroom omelette, low-carb breakfast, keto-friendly recipe, quick and easy keto meals.
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Recipe Information
Ingredients
- 3 large eggs
- 100 grams mushrooms
- 2 tablespoons heavy cream
- 1 tablespoon butter
- 1 clove garlic
- 50 grams cheddar cheese
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon chives
Instructions
Begin by preparing the ingredients. Clean and slice the mushrooms, mince the garlic, and finely chop the chives.
In a medium non-stick skillet, heat the butter over medium heat until it melts and begins to lightly bubble.
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are golden brown and tender. Remove the mushrooms from the skillet and set aside.
In a mixing bowl, crack the eggs and add the heavy cream, salt, and black pepper. Whisk the mixture until it is well combined and slightly frothy.
Pour the egg mixture into the same skillet over medium heat. Let it cook undisturbed for about 1-2 minutes until the edges begin to set.
Gently lift the edges of the omelette with a spatula, allowing the uncooked eggs to flow underneath.
Once the omelette is almost fully set, evenly distribute the cooked mushrooms and cheese over one half of the omelette.
Carefully fold the other half of the omelette over the filling.
Cook for an additional 1-2 minutes until the cheese melts and the omelette is fully cooked through.
Slide the omelette onto a serving plate, garnish with chopped chives and serve immediately.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 1106 mg | 48% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.8 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 459 mg | 35% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 607 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
