Keto Veggie Omelette

Start your day the low-carb way with this delicious Keto Veggie Omelette, a quick and satisfying breakfast packed with flavor and nutrients! Whisked eggs are combined with a touch of heavy cream for extra richness, then folded around a colorful medley of tender zucchini, bell peppers, and vibrant spinach, sautéed to perfection. Melty cheddar cheese adds an indulgent touch, while a hint of salt and black pepper elevates the flavors. Ready in just 20 minutes, this one-serving recipe is an ideal choice for busy mornings or a light lunch. Perfect for keto enthusiasts and veggie lovers alike, this omelette is a delightful way to start your day with wholesome ingredients, high protein, and minimal carbs.

Nutriscore Rating: 58/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 1

Ingredients

• 3 large eggs
• 1 tablespoon heavy cream
• 1 tablespoon butter
• 0.25 cup zucchini
• 0.25 cup bell pepper
• 0.5 cup spinach
• 0.25 cup cheddar cheese
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 1 spray olive oil cooking spray

Directions

Step 1

Crack the eggs into a small mixing bowl and whisk thoroughly.

Step 2

Add the heavy cream, salt, and black pepper to the eggs. Whisk until well combined.

Step 3

Finely dice the zucchini and bell pepper. Set aside.

Step 4

Heat a non-stick skillet over medium heat and add the butter. Let it melt and coat the pan evenly.

Step 5

Add the zucchini and bell pepper to the skillet. Sauté for 2-3 minutes, stirring occasionally, until slightly softened.

Step 6

Add the spinach to the skillet and cook for another minute until wilted. Transfer the cooked vegetables to a small bowl and set aside.

Step 7

Lightly spray the skillet with olive oil cooking spray to ensure the omelette doesn’t stick. Reduce the heat to low-medium.

Step 8

Pour the egg mixture into the skillet, tilting the pan to spread it evenly.

Step 9

Let the eggs cook for 2-3 minutes or until they start to set, but are still slightly runny on top.

Step 10

Sprinkle the sautéed vegetables and shredded cheddar cheese evenly over one half of the omelette.

Step 11

Using a spatula, gently fold the other half of the omelette over the filling.

Step 12

Cook for another 1-2 minutes, allowing the cheese to melt and the eggs to cook through.

Step 13

Carefully slide the omelette onto a plate, cut if desired, and serve immediately.

Nutrition Facts

Serving size	(310.3g)

Amount per serving	% Daily Value*
Calories	516.6

Total Fat 39.3g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 0.4g
Cholesterol 629.4mg	0%
Sodium 1536.6mg	0%
Total Carbohydrate 10.5g	0%
Dietary Fiber 1.4g	0%
Total Sugars 4.7g
Protein 26.1g	0%

Vitamin D 125.2IU	0%
Calcium 226.7mg	0%
Iron 3.3mg	0%
Potassium 542.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.7%

Protein: 20.9%

Carbs: 8.4%