Keto Veggie Omelet
Start your day with a vibrant and nutrient-packed Keto Veggie Omelet that’s as delicious as it is satisfying! Perfectly tailored for a low-carb lifestyle, this recipe combines fluffy eggs whisked with heavy cream, sautéed spinach, mushrooms, and juicy cherry tomatoes for a burst of flavor in every bite. Melty cheddar cheese brings indulgent richness while keeping things keto-friendly. Ready in just 20 minutes, this one-serving omelet is ideal for a busy morning or a quick, wholesome dinner. With its balance of hearty protein and fresh veggies, this gluten-free dish is easy to customize and pairs beautifully with a simple green salad or avocado slices for added healthy fats. Discover the perfect keto breakfast or brunch recipe—wholesome, flavorful, and surprisingly simple to whip up!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 3 pieces large eggs
- 2 tablespoons heavy cream
- 1 tablespoon butter
- 1 cup spinach
- 0.5 cup mushrooms
- 0.25 cup cherry tomatoes
- 0.33 cup cheddar cheese
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Crack the eggs into a bowl, add the heavy cream, salt, and black pepper. Whisk until well combined and fluffy.
Wash and prepare the vegetables. Slice the mushrooms thinly, halve the cherry tomatoes, and roughly chop the spinach.
Heat a medium-sized non-stick skillet over medium heat and melt the butter.
Add the mushrooms to the skillet and cook for 2-3 minutes, until they begin to soften.
Add the spinach to the skillet and cook for another minute, just until wilted.
Stir in the cherry tomatoes and cook for an additional minute. Remove the cooked vegetables from the skillet and set aside.
Reduce the heat to low and pour the whisked eggs into the skillet. Let the eggs cook undisturbed for 1-2 minutes, or until they start to set around the edges.
Sprinkle the cheddar cheese evenly over one half of the omelet. Add the cooked vegetables on top of the cheese.
Using a spatula, carefully fold the other half of the omelet over the filling. Press gently to seal.
Cook for another 2-3 minutes, or until the cheese is melted and the eggs are fully cooked through.
Slide the omelet onto a plate and serve immediately. Enjoy your keto-friendly, low-carb veggie omelet!
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 1094 mg | 48% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.6 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 441 mg | 34% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1032 mg | 22% | |
*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.
