August 28, 2018

Keto Mushroom Omelette Recipe | quick and easy

Name: Keto Mushroom Omlette Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 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; 2 tablespoon ghee or butter; ¼ cup cheddar cheese; Lettuce ( to serve)

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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.