Low Carb Taco Omelet

Satisfy your taco cravings while staying low carb with this flavorful Low Carb Taco Omelet! Packed with spicy taco-seasoned ground beef or turkey, melty cheddar cheese, and a medley of fresh toppings like creamy avocado, juicy cherry tomatoes, and a dollop of tangy sour cream, this protein-rich breakfast or brunch dish is a fusion of classic omelet simplicity and Southwest-inspired flavors. With just 10 minutes of prep time and a quick 15-minute cook, this gluten-free and keto-friendly recipe is perfect for busy mornings or a hearty low-carb dinner option. Customize it with your favorite add-ons like cilantro or a squeeze of lime, and enjoy a satisfying meal that’s bursting with flavor in every bite!

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 1

Ingredients

• 3 large Eggs
• 100 grams Ground beef or ground turkey
• 50 grams Shredded cheddar cheese
• 2 tablespoons Sour cream
• 0.5 whole Avocado (sliced)
• 6 pieces Cherry tomatoes (chopped)
• 0.25 cup Onion (finely chopped)
• 0.25 cup Bell pepper (finely diced)
• 2 teaspoons Olive oil
• 1 teaspoon Taco seasoning (low carb)
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Fresh cilantro (chopped, optional)

Directions

Step 1

Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the ground beef or turkey, onion, and bell pepper. Cook for 6-8 minutes, breaking up the meat with a spatula, until the meat is browned and fully cooked.

Step 2

Stir in the taco seasoning and cook for another minute. Remove the meat mixture from the skillet and transfer to a bowl. Keep warm.

Step 3

In a medium bowl, crack 3 eggs and whisk them until well combined. Add a pinch of salt and black pepper.

Step 4

Wipe the skillet clean and return it to medium-low heat. Add the remaining teaspoon of olive oil. Pour the whisked eggs into the skillet, tilting the pan to spread the eggs evenly.

Step 5

Cook the eggs for 2-3 minutes or until the edges begin to set. Gently lift the edges with a spatula to let any uncooked egg flow to the bottom of the pan.

Step 6

Once the omelet is mostly set but still slightly soft on top, sprinkle half of the shredded cheddar cheese on one side of the omelet.

Step 7

Add the cooked taco meat mixture on top of the cheese layer. Sprinkle the remaining cheddar cheese over the meat.

Step 8

Carefully fold the other half of the omelet over the filling to form a semicircle. Let it cook for another 1-2 minutes until the cheese is melted and the omelet is fully set.

Step 9

Slide the omelet onto a plate. Top with sour cream, avocado slices, chopped cherry tomatoes, and cilantro if using.

Step 10

Serve immediately and enjoy your low carb taco omelet!

Nutrition Facts

Serving size	(611.8g)

Amount per serving	% Daily Value*
Calories	1107.6

Total Fat 92.4g	0%
Saturated Fat 31.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 694.4mg	0%
Sodium 1355.0mg	0%
Total Carbohydrate 22.0g	0%
Dietary Fiber 8.3g	0%
Total Sugars 8.3g
Protein 50.7g	0%

Vitamin D 123IU	0%
Calcium 527.1mg	0%
Iron 6.1mg	0%
Potassium 1198.6mg	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: 74.1%

Protein: 18.1%

Carbs: 7.8%