Step by Step Keto Mushroom Omelette Recipe with photos of each step.
After intermittent fasting, breakfast is the most important meal in the Keto diet. An omelet is the quickest and easy thing to make. This spinach omlette and this mushroom omelette were my go-to recipe for breakfast while I was on the Keto diet. I stayed on Keto for three weeks only. And continuing with Clean Eating to both control weight gain as well as lose a few more pounds.
Back to the recipe, the olives taste really yummy in the eggs. You may switch cheese in the recipe with your favorite cheese or whatever you have in hand. (I switched cream cheese with homemade crumble cottage cheese and worked well.)
Another reason to begin my day with omelette is eggs are staple at our place and always available. More importantly, they are rich in both protein and fats with almost no carbs. Eggs are also a great source of phosphorus, iron, and calcium.
I used olives and mushrooms, both are low carb, and skipped the onion or tomatoes all together to avoid extra carbs. This helps me in saving the remaining carb count for dinner.
I would drink bullet tea (black tea with cream and salted butter) for a snack in the evening and had an early dinner. So, in that way keto diet seemed easy as I had to prepare only two meals and among which one was always egg-based. For snacking almonds or sometimes peanuts came really handy but in small servings. Let's move to this easy peasy omelette recipe.
Keto Mushroom Omlette Recipe
Take all the ingredients of egg mixture in a bowl. Mix well.
In a fry pan heat oil and pour the egg mixture in a circle. Slide a spatula under the omelette to losen it.
Slide the omelette in a plate and flip over the pan to cook the other side of omelette.
Sprinkle grated cheese over it.
Fold the omelette and keto mushroom omelette is ready to serve.
Hungry for keto food? Check these!
Keto Mushroom Omlette Recipe
Ingredients
Egg Mixture
- 2 eggs
- 3 tablespoon chopped mushrooms
- 2 tablespoon sliced olives
- 2 tablespoon cream cheese
- 1 tablespoon chopped fresh coriander
- 1 green chilli , chopped
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Other
- 2 tablespoon ghee or clarified butter
- ¼ cup cheddar cheese
- Lettuce, to serve
Instructions
- Whisk all ingredient of egg mixture together.
- Heat ghee or butter in a pan. Pour the mixture in a non-stick pan and fry for 2 minutes on medium heat. Slide a spatula under the omelette to loosen. Then slide the omelette in a large plate. Flip the omelette back to pan and cook for another 2 minutes.
- Sprinkle cheddar cheese and let it melt. Fold the omelette and serve with lettuce and olives.
World foods n films says
Great blog... will givit a go.. 😉
Recipe 52 says
Thanks, yeah.. taste delicious. ?