Low Carb Egg Mushroom Omelette
Start your day with a nutritious and flavorful twist on a classic omelette with this **Low Carb Egg Mushroom Omelette**! Packed with protein-rich eggs, tender sautéed mushrooms, and gooey melted cheddar cheese, this dish is a perfect option for low-carb or keto diets. Enhanced with aromatic garlic and fresh parsley, every bite is bursting with earthy and savory goodness. The addition of heavy cream creates a luxuriously creamy texture, while the balance of olive oil and butter lends richness to the dish. In just 25 minutes, you can whip up this hearty one-serving meal that’s ideal for a quick breakfast, lunch, or light dinner. Serve it warm for a satisfying, low-carb-friendly dish with restaurant-quality flavor right in your own kitchen!
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Recipe Information
Ingredients
- 3 large eggs
- 100 grams mushrooms
- 2 tablespoons heavy cream
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 clove garlic
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 50 grams cheddar cheese
- 1 tablespoon fresh parsley
Instructions
Clean the mushrooms with a damp cloth and slice them thinly.
Mince the garlic clove and chop the fresh parsley finely.
In a medium frying pan, heat the olive oil over medium heat. Add the mushrooms and garlic. Sauté for about 5-7 minutes until the mushrooms are soft and have released their moisture.
Remove the mushrooms and garlic from the pan and set aside.
In a bowl, crack open the eggs and add the heavy cream, salt, and black pepper. Whisk the mixture until everything is well combined and the eggs are slightly frothy.
In the same frying pan, melt the butter over medium heat.
Once the butter is melted and bubbling, pour in the egg mixture, making sure it covers the entire pan evenly.
Allow the mixture to cook without stirring for about 1-2 minutes to let the eggs start setting around the edges.
Spread the sautéed mushrooms and garlic evenly over one half of the omelette.
Sprinkle the cheddar cheese on top of the mushrooms.
Using a spatula, carefully fold the other half of the omelette over the filling.
Cook for another minute or until the cheese has melted and the eggs are cooked to your liking.
Slide the omelette onto a serving plate and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 1395 mg | 61% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.1 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 285 mg | 22% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 835 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.
