Keto Omelette Rice
Elevate your low-carb meal game with this delicious Keto Omelette Rice recipe—an inventive twist on the classic comfort food, all while staying keto-friendly! Instead of traditional rice, finely pulsed cauliflower steps in to create a tender, rice-like base packed with flavor from sautéed garlic, onions, bell peppers, and soy sauce. Combined with juicy cooked chicken breast, the savory filling is then enveloped in a fluffy, buttery omelette made extra rich with heavy cream. Garnished with fresh scallions for a pop of freshness, this protein-packed dish is perfect for lunch, dinner, or even breakfast! Ready in just 35 minutes, this customizable recipe is gluten-free and ideal for anyone craving a healthy, satisfying meal that doesn’t skimp on taste. Keywords: Keto Omelette Rice, cauliflower rice recipe, low-carb omelette, healthy comfort food, gluten-free dinner ideas.
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Recipe Information
Ingredients
- 1 medium Cauliflower head
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 0.5 medium White onion
- 0.5 medium Red bell pepper
- 1 cup Cooked chicken breast
- 1 tablespoon Soy sauce (or tamari for gluten-free)
- 2 tablespoons Butter
- 4 large Eggs
- 2 tablespoons Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Scallions
Instructions
Begin by preparing the cauliflower rice. Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
Mince the garlic and dice the onion and red bell pepper into small pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the diced onion and red bell pepper to the skillet and cook for 3-4 minutes until they start to soften.
Add the cauliflower rice to the skillet. Stir well to combine, then add the cooked chicken breast and soy sauce. Cook for another 4-5 minutes until everything is heated through and the flavors are well incorporated. Remove the cauliflower rice mixture from the skillet and set aside.
In a bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
Wipe the skillet clean and add 1 tablespoon of butter over medium heat. Once melted, pour in the egg mixture to form an omelette.
Let the omelette cook for 2-3 minutes until the edges start to set. Carefully lift the edges with a spatula to let the uncooked egg run underneath.
When the omelette is mostly set but still slightly runny on top, spoon half of the cauliflower rice mixture onto one half of the omelette.
Fold the omelette over the filling and let it cook for another minute to ensure the eggs are fully set and the filling is heated through.
Transfer the completed omelette to a plate and repeat the process for the second serving.
Garnish the omelette rice with chopped scallions and serve immediately.
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 983 mg | 328% | |
| Sodium | 2821 mg | 123% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 17.7 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 292 mg | 22% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1853 mg | 39% | |
*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.
