Low Carb Western Omelette
Indulge in a flavorful and nutritious breakfast with this Low Carb Western Omelette, a delicious spin on the classic diner favorite! Packed with protein-rich eggs, savory diced ham, and colorful bell peppers, this omelette delivers bold flavors and vibrant textures in every bite. A touch of creamy cheddar cheese melted inside creates a gooey, irresistible filling, while sautéed onions add a sweet and aromatic note. Perfect for keto enthusiasts or anyone seeking a low-carb breakfast option, this omelette is quick to prepare, taking just 20 minutes from start to finish. Serve it piping hot for a satisfying, wholesome meal that pairs beautifully with a side salad or fresh avocado slices. With its simple ingredients and easy cooking steps, this recipe proves that low-carb can be both delicious and indulgent!
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Recipe Information
Ingredients
- 3 large Eggs
- 1 tablespoon Heavy cream
- 1 tablespoon Unsalted butter
- 1 quarter cup Ham, diced
- 2 tablespoons Green bell pepper, diced
- 2 tablespoons Red bell pepper, diced
- 2 tablespoons Yellow onion, diced
- 1 quarter cup Cheddar cheese, shredded
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Crack the eggs into a medium-sized mixing bowl. Add the heavy cream, salt, and black pepper. Whisk until the mixture is well combined and slightly frothy.
Heat a non-stick skillet over medium heat. Add the butter and let it melt, swirling the pan to ensure the surface is evenly coated.
Once the butter is melted and slightly bubbly, add the diced ham, green bell peppers, red bell peppers, and onion to the skillet. Sauté the ingredients for 3-4 minutes until the vegetables are tender but not mushy, and the ham is slightly browned. Remove from the skillet and set aside.
Reduce the heat to low-medium. Pour the egg mixture into the skillet and let it cook undisturbed until the edges start to set (about 1-2 minutes).
Use a spatula to gently lift the edges of the omelette, allowing any uncooked egg to flow underneath. Repeat until the top of the omelette is mostly set but still slightly runny.
Sprinkle the cooked ham and vegetables evenly onto one half of the omelette. Add the shredded cheddar cheese on top of the filling.
Fold the omelette in half gently using a spatula. Press down lightly to seal and cook for another 1-2 minutes, allowing the cheese to melt and the omelette to finish cooking.
Slide the omelette onto a plate and serve immediately. Enjoy your low-carb Western omelette!
Nutrition Facts
Calories |
974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 759 mg | 253% | |
| Sodium | 4004 mg | 174% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 18.5 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 378 mg | 29% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1452 mg | 31% | |
*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.
