Low Carb Veggie Omelette

Start your day on a healthy and delicious note with this Low Carb Veggie Omelette—a perfect breakfast or brunch option packed with flavor and nutrition. Featuring a medley of vibrant vegetables like baby spinach, cherry tomatoes, mushrooms, and bell peppers, this recipe delivers a hearty dose of fiber and vitamins while remaining keto-friendly. Fluffy eggs whisked with a touch of heavy cream create a rich and creamy base, while a sprinkle of melted cheddar cheese adds just the right amount of indulgence. Ready in just 20 minutes, this quick and easy omelette is cooked to perfection in buttery goodness and seasoned simply with salt and pepper for a clean, fresh taste. Whether you’re following a low-carb diet or just looking for a high-protein meal to fuel your day, this omelette is a satisfying choice that’s as delightful to eat as it is to make!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 1

Ingredients

• 3 large eggs
• 1 tablespoon heavy cream
• 1 teaspoon butter
• 1 cup baby spinach
• 6 whole cherry tomatoes
• 0.25 medium bell pepper
• 3 medium mushrooms
• 2 tablespoons shredded cheddar cheese
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

In a medium-sized bowl, whisk together the eggs, heavy cream, salt, and black pepper until the mixture is smooth and slightly frothy. Set aside.

Step 2

Wash and prepare the vegetables: halve the cherry tomatoes, thinly slice the mushrooms, and chop the bell pepper into small pieces.

Step 3

Heat a non-stick skillet over medium heat and add the butter. Once the butter has melted and starts to foam, add the mushrooms, bell pepper, and cherry tomatoes. Sauté for 2-3 minutes until the vegetables are softened and slightly caramelized.

Step 4

Add the baby spinach to the skillet and cook for an additional 1-2 minutes, stirring occasionally, until the spinach is wilted.

Step 5

Decrease the heat to low and ensure the vegetables are evenly distributed across the skillet surface.

Step 6

Pour the egg mixture over the vegetables, tilting the skillet slightly to ensure the eggs cover the entire base of the pan.

Step 7

Cook the omelette on low heat for 3-4 minutes, or until the eggs start to set but the top is still slightly runny. Sprinkle the shredded cheddar cheese evenly over the omelette.

Step 8

Using a spatula, gently fold one side of the omelette over the other to form a half-moon shape. Cook for an additional 1 minute to allow the cheese to melt completely.

Step 9

Carefully slide the omelette onto a plate and serve immediately. Enjoy your low-carb veggie omelette!

Nutrition Facts

Serving size	(410.7g)

Amount per serving	% Daily Value*
Calories	433.5

Total Fat 30.4g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 1.2g
Cholesterol 599.0mg	0%
Sodium 1045.8mg	0%
Total Carbohydrate 11.6g	0%
Dietary Fiber 3.4g	0%
Total Sugars 5.5g
Protein 26.5g	0%

Vitamin D 123.7IU	0%
Calcium 235.1mg	0%
Iron 4.4mg	0%
Potassium 796.2mg	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: 64.2%

Protein: 24.9%

Carbs: 10.9%