Low Carb Taco Omelet
Get ready to elevate your breakfast game with this flavorful Low Carb Taco Omelet! This protein-packed recipe combines savory ground beef or turkey seasoned with zesty low-carb taco seasoning, folded into fluffy eggs and filled with gooey melted cheddar cheese. Topped with creamy sour cream, fresh avocado slices, vibrant cherry tomatoes, and a sprinkle of cilantro, it’s a satisfying low-carb twist on classic taco flavors. Perfect for keto enthusiasts or anyone looking for a quick, healthy meal, this recipe is ready in just 25 minutes and makes a single hearty serving. Ideal for breakfast, lunch, or dinner, the Low Carb Taco Omelet brings bold, Tex-Mex-inspired flavors to your plate without the carbs!
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Recipe Information
Ingredients
- 3 large Eggs
- 100 grams Ground beef or ground turkey
- 50 grams Shredded cheddar cheese
- 2 tablespoons Sour cream
- 0.5 whole Avocado (sliced)
- 6 pieces Cherry tomatoes (chopped)
- 0.25 cup Onion (finely chopped)
- 0.25 cup Bell pepper (finely diced)
- 2 teaspoons Olive oil
- 1 teaspoon Taco seasoning (low carb)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh cilantro (chopped, optional)
Instructions
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the ground beef or turkey, onion, and bell pepper. Cook for 6-8 minutes, breaking up the meat with a spatula, until the meat is browned and fully cooked.
Stir in the taco seasoning and cook for another minute. Remove the meat mixture from the skillet and transfer to a bowl. Keep warm.
In a medium bowl, crack 3 eggs and whisk them until well combined. Add a pinch of salt and black pepper.
Wipe the skillet clean and return it to medium-low heat. Add the remaining teaspoon of olive oil. Pour the whisked eggs into the skillet, tilting the pan to spread the eggs evenly.
Cook the eggs for 2-3 minutes or until the edges begin to set. Gently lift the edges with a spatula to let any uncooked egg flow to the bottom of the pan.
Once the omelet is mostly set but still slightly soft on top, sprinkle half of the shredded cheddar cheese on one side of the omelet.
Add the cooked taco meat mixture on top of the cheese layer. Sprinkle the remaining cheddar cheese over the meat.
Carefully fold the other half of the omelet over the filling to form a semicircle. Let it cook for another 1-2 minutes until the cheese is melted and the omelet is fully set.
Slide the omelet onto a plate. Top with sour cream, avocado slices, chopped cherry tomatoes, and cilantro if using.
Serve immediately and enjoy your low carb taco omelet!
Nutrition Facts
Calories |
1108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 1355 mg | 59% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 8.3 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 527 mg | 41% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1199 mg | 26% | |
*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.
