KETO VEGGIE AND CHEESE
OMELETTE
COOK TIME: 10 minutes
TOTAL
TIME:
20 minutes
INGREDIENTS:
1.
3
large eggs
2.
2
tablespoons heavy cream
3.
Salt
and pepper, to taste
4.
1
tablespoon butter or cooking oil
5.
1/4 cup diced bell peppers (any color)
6.
1/4
cup diced onion
7.
1/4
cup sliced mushrooms
8.
1/4
cup shredded cheddar cheese
9.
Fresh herbs (such as chives or
parsley), for garnish
PREPARATION:
1.
In a bowl, whisk together the eggs and
heavy cream. Season with a pinch of salt and pepper.
2.
Heat butter or cooking oil in a
non-stick skillet over medium heat.
3.
Add the diced bell peppers, onion, and
sliced mushrooms to the skillet. Cook until the vegetables are tender, about
3-4 minutes. Remove the vegetables from the skillet and set aside.
4.
Wipe the skillet clean and return itto the heat. Add a bit more butter or oil if needed.
5.
Pour the whisked egg mixture into the
skillet. Allow the eggs to cook undisturbed for a minute or two until the edges
start to set.
6.
Using a spatula, gently lift the edges
of the omelette and tilt the skillet to let the uncooked egg flow to the edges.
7.
When the omelette is mostly set but
still slightly runny on top, sprinkle the cooked vegetables and shredded
cheddar cheese over one half of the omelette.
8.
Carefully fold the other half of the
omelette over the filling. Press down gently with the spatula.
9.
Cook for another 1-2 minutes until the
cheese is melted and the omelette is cooked through but still moist.
10.
Slide the omelette onto a plate. Garnish with fresh herbs.
11.
Serve the Keto Veggie and Cheese
Omelette immediately.
NUTRITIONAL FACTS:
1.
Calories:
Approximately 400-450
2.
Protein:
Approximately 20-25g
3.
Fat:
Approximately 30-35g
4.
Carbohydrates:
Approximately 5-7g (net carbs)
5.
Fiber:
Approximately 2-3g
6.
Sugar:
Approximately 3-4g
7.
Sodium:
Approximately 500-600mg
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