8g | 1 serving | 5 minutes preparation | 5 minutes cooking time
Once you’ve tried this omelet, there’s no turning back. With its irresistible crust and sumptuously rich filling, this cheese-crusted miracle puts traditional omelets to sbeefe. Perfect as a hearty breakfast but also an impressive option for a quick keto lunch or dinner.
Ingredients
Omelet
2 eggs
2 tbsp heavy whipping cream
1 tbsp butter or coconut oil
salt and ground black pepper
3 oz. mature shredded cheese or sliced
Filling
2 mushrooms, sliced
2 cherry tomatoes, sliced
2 tbsp cream cheese
½ oz. baby spinach
1 oz. deli turkey
1 tsp dried oregano
Instructions
- In a bowl, whisk together eggs, cream and salt and pepper.
- Heat up a dollop of butter in a non-stick frying pan. Spread out the cheese evenly in the pan, so it covers the entire bottom. Fry on medium heat until bubbly.
- Carefully pour the egg mixture over the cheese and lower the heat. Cook for a few minutes without stirring.
- Fill one half with mushrooms, tomatoes, baby spinach, cream cheese, turkey and oregano. Fry for a few minutes more.
- When the egg mixture starts to set (it can still be quite loose on top, but not too loose), turn the empty half over the topping side, forming a crescent. Fry for a few more minutes and enjoy!
Video
Tip!
There are an infinite number of ways to vary the filling, here are a few suggestions:
- mozzarella and pesto
- taco mince and avocado
- smoked salmon, cream cheese and baby spinach
- tuna, mayonnaise and scallions
