Keto Veggie Omelette
Start your morning off right with this delicious and nutritious Keto Veggie Omelette, a perfect low-carb breakfast option packed with protein and vibrant vegetables. This quick and easy recipe combines fluffy eggs, creamy heavy cream, and a medley of fresh zucchini, bell peppers, and spinach, all sautéed to perfection in butter for a rich, satisfying flavor. Topped with melted cheddar cheese and seasoned with just the right balance of salt and pepper, this omelette is a keto-friendly meal that’s ready in just 20 minutes. Ideal for one serving, it’s a versatile dish that’s perfect for keeping you energized throughout the day while staying true to your low-carb or ketogenic lifestyle. Whether you’re following a keto diet or simply craving a hearty, veggie-packed breakfast, this recipe is a guaranteed hit!
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Recipe Information
Ingredients
- 3 large eggs
- 1 tablespoon heavy cream
- 1 tablespoon butter
- 0.25 cup zucchini
- 0.25 cup bell pepper
- 0.5 cup spinach
- 0.25 cup cheddar cheese
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 spray olive oil cooking spray
Instructions
Crack the eggs into a small mixing bowl and whisk thoroughly.
Add the heavy cream, salt, and black pepper to the eggs. Whisk until well combined.
Finely dice the zucchini and bell pepper. Set aside.
Heat a non-stick skillet over medium heat and add the butter. Let it melt and coat the pan evenly.
Add the zucchini and bell pepper to the skillet. Sauté for 2-3 minutes, stirring occasionally, until slightly softened.
Add the spinach to the skillet and cook for another minute until wilted. Transfer the cooked vegetables to a small bowl and set aside.
Lightly spray the skillet with olive oil cooking spray to ensure the omelette doesn’t stick. Reduce the heat to low-medium.
Pour the egg mixture into the skillet, tilting the pan to spread it evenly.
Let the eggs cook for 2-3 minutes or until they start to set, but are still slightly runny on top.
Sprinkle the sautéed vegetables and shredded cheddar cheese evenly over one half of the omelette.
Using a spatula, gently fold the other half of the omelette over the filling.
Cook for another 1-2 minutes, allowing the cheese to melt and the eggs to cook through.
Carefully slide the omelette onto a plate, cut if desired, and serve immediately.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 1537 mg | 67% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 4.7 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 227 mg | 17% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 542 mg | 12% | |
*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.
