The Ultimate Keto Omelette: Your Perfect Low-Carb Breakfast

Looking for a protein-packed breakfast that keeps you full until lunch? This foolproof keto omelette is your answer.

KEY INFO

• Prep: 5-10 mins
• Cook: 5-10 mins
• Total: 10-20 mins
• Servings: 1
• Difficulty: Easy
• Cost: $3-5

DIETARY TAGS

• Keto
• Low-carb
• Gluten-free
• Paleo-friendly

EQUIPMENT

• Non-stick frying pan (or well-seasoned cast iron)
• Medium mixing bowl
• Whisk or fork
• Spatula
• Cutting board & knife

INGREDIENTS

Base:

• 3 large eggs (150g)
• 2 tbsp heavy cream (30ml)
• 1/4 tsp salt
• 1/8 tsp black pepper

Choose your fillings (max 3):

• 40g grated cheddar/mozzarella
• 2 strips crispy bacon, chopped
• 30g sautéed mushrooms
• 1/2 small avocado, sliced
• 1 tbsp fresh herbs (chives, parsley)

METHOD

1. Crack eggs into your mixing bowl, add cream, salt, and pepper. Whisk until fully combined and slightly frothy.



2. Heat your pan over medium heat until a drop of water sizzles.
3. Add 1 tbsp butter (15g) and swirl to coat the pan.
4. Pour in egg mixture and immediately reduce heat to medium-low.
5. As eggs set (about 2 mins), use your spatula to gently push the edges toward the center, tilting the pan to let raw egg flow to the edges.



6. When top is still slightly wet but mostly set (about 1-2 mins), add your fillings to one half of the omelette.
7. Fold the empty half over the fillings and cook for 30 seconds more.
8. Slide onto a plate when the center is just set but still slightly glossy.

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