Low Carb Egg Mushroom Omelette
Elevate your breakfast game with this Low Carb Egg Mushroom Omelette, a protein-packed and keto-friendly dish perfect for busy mornings or a cozy brunch. This quick and easy recipe combines fluffy eggs whisked with a splash of heavy cream for richness, sautéed mushrooms infused with garlic, and melty cheddar cheese for a flavor-packed filling. Finished with a touch of fresh parsley, this omelette cooks up in just 15 minutes, making it ideal for anyone looking to enjoy a wholesome, satisfying meal without the carbs. Plus, the combination of butter and olive oil ensures a golden, silky texture while keeping it nutrient-rich. Whether you're following a low-carb lifestyle or just craving something hearty yet healthy, this recipe ticks all the boxes for a delicious start to your day!
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Ingredients
- 3 large eggs
- 100 grams mushrooms
- 2 tablespoons heavy cream
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 clove garlic
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 50 grams cheddar cheese
- 1 tablespoon fresh parsley
Directions
Step 1
Clean the mushrooms with a damp cloth and slice them thinly.
Step 2
Mince the garlic clove and chop the fresh parsley finely.
Step 3
In a medium frying pan, heat the olive oil over medium heat. Add the mushrooms and garlic. Sauté for about 5-7 minutes until the mushrooms are soft and have released their moisture.
Step 4
Remove the mushrooms and garlic from the pan and set aside.
Step 5
In a bowl, crack open the eggs and add the heavy cream, salt, and black pepper. Whisk the mixture until everything is well combined and the eggs are slightly frothy.
Step 6
In the same frying pan, melt the butter over medium heat.
Step 7
Once the butter is melted and bubbling, pour in the egg mixture, making sure it covers the entire pan evenly.
Step 8
Allow the mixture to cook without stirring for about 1-2 minutes to let the eggs start setting around the edges.
Step 9
Spread the sautéed mushrooms and garlic evenly over one half of the omelette.
Step 10
Sprinkle the cheddar cheese on top of the mushrooms.
Step 11
Using a spatula, carefully fold the other half of the omelette over the filling.
Step 12
Cook for another minute or until the cheese has melted and the eggs are cooked to your liking.
Step 13
Slide the omelette onto a serving plate and garnish with chopped fresh parsley before serving.
Nutrition Facts
| Serving size | (366.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 801.8 |
| Total Fat 66.4g | 0% |
| Saturated Fat 26.9g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 656.4mg | 0% |
| Sodium 1394.7mg | 0% |
| Total Carbohydrate 12.9g | 0% |
| Dietary Fiber 1.5g | 0% |
| Total Sugars 3.1g | |
| Protein 31.8g | 0% |
| Vitamin D 125.2IU | 0% |
| Calcium 284.9mg | 0% |
| Iron 3.4mg | 0% |
| Potassium 835.2mg | 0% |
Source of Calories