Low Carb Omelet with Onions and Mushrooms
Start your day with this irresistible Low Carb Omelet with Onions and Mushrooms, a flavorful and wholesome breakfast option that's perfect for keto enthusiasts and anyone looking to cut back on carbs. This quick and easy recipe combines fluffy eggs whisked with a touch of cream, savory sautéed onions, earthy mushrooms, and creamy cheddar cheese for a rich and satisfying meal. Enhanced with the freshness of parsley and cooked to golden perfection, this omelet is ready in just 25 minutes and serves as a nutrient-packed choice for breakfast, brunch, or even a light dinner. With its restaurant-quality taste and low-carb profile, it’s a delicious way to fuel your day while staying on track with your health goals.
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 1 cup, sliced mushrooms
- 2 tablespoons heavy cream
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup, shredded cheddar cheese
- 1 tablespoon, chopped fresh parsley
Instructions
Crack the eggs into a mixing bowl, add the heavy cream, salt, and black pepper. Whisk together until fully blended and slightly frothy.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes or until they are translucent.
Add the sliced mushrooms to the onions in the skillet and continue to sauté for another 4-5 minutes or until the mushrooms are tender and golden brown. Remove the onion and mushroom mixture from the skillet and set aside.
Wipe the skillet clean, then add the remaining 1 tablespoon of olive oil. Pour the egg mixture into the skillet, swirling gently to ensure an even layer across the bottom.
Allow the eggs to cook for about 2-3 minutes or until the edges start to set, then sprinkle the onion and mushroom mixture evenly over one half of the omelet.
Add the shredded cheddar cheese on top of the onion and mushroom mixture.
Carefully fold the other half of the omelet over the filling, using a spatula to help fold it neatly. Allow it to cook for an additional 1-2 minutes to melt the cheese and make sure the eggs are fully set.
Slide the omelet onto a plate, garnish with fresh chopped parsley, and serve immediately.
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 1599 mg | 70% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.3 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 388 mg | 30% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1360 mg | 29% | |
*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.
