Keto Taco Omelet
Elevate your breakfast or brunch game with this irresistibly flavorful Keto Taco Omelet! Packed with protein and healthy fats, this low-carb recipe combines the bold spices of taco-seasoned ground beef, creamy cheddar cheese, and buttery eggs into one delicious dish that’s perfect for keto enthusiasts and taco lovers alike. Diced avocado adds a refreshing, nutrient-rich touch, while optional toppings like sour cream, fresh cilantro, and sugar-free salsa deliver a burst of vibrant flavors. With just 20 minutes of prep and cook time, this easy recipe is a savory indulgence that satisfies cravings while keeping your carb count in check. Whether you’re meal prepping or enjoying a quick weekday breakfast, this customizable omelet brings Mexican-inspired comfort to your table.
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Recipe Information
Ingredients
- 3 pieces large eggs
- 0.25 pound ground beef (80/20 lean-to-fat ratio)
- 0.25 cup cheddar cheese, shredded
- 0.5 piece avocado, diced
- 1 tablespoon heavy cream
- 1 tablespoon olive oil
- 1 teaspoon butter
- 1 teaspoon taco seasoning (sugar-free)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh cilantro, chopped (optional)
- 1 tablespoon sour cream (optional, for topping)
- 1 tablespoon salsa (optional, ensure it's sugar-free)
Instructions
In a small skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking apart with a spatula, until browned, about 5 minutes.
Sprinkle the taco seasoning over the beef, stirring to coat evenly. Add a splash of water if needed to incorporate the seasoning. Cook for another 1-2 minutes, then transfer the taco meat to a small bowl and set aside.
In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined and slightly frothy.
In a nonstick skillet, melt the butter over medium-low heat. Pour in the egg mixture, tilting the skillet to ensure the eggs spread evenly.
Let the eggs cook undisturbed for 2-3 minutes until they start to set, then use a spatula to gently lift the edges, allowing any uncooked egg to flow underneath.
Once the omelet is mostly set but still slightly runny on top, evenly sprinkle the cheddar cheese over one half of the omelet.
Add the seasoned taco beef on top of the cheese, followed by the diced avocado.
Using a spatula, carefully fold the empty side of the omelet over the filled side to create a half-moon shape. Press gently to seal and cook for another 1-2 minutes to melt the cheese and fully set the eggs.
Slide the omelet onto a plate and garnish with fresh cilantro, sour cream, and salsa if desired. Serve immediately and enjoy your flavorful Keto Taco Omelet!
Nutrition Facts
Calories |
977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 1.0 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 335 mg | 26% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 869 mg | 18% | |
*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.
