A delicious low-carb breakfast to suit your keto lifestyle.
Mushroom Cheese Omelette
A delicious low-carb breakfast recipe, this omelette is packed with protein, fibre, and healthy fats.
- 3 nos Fresh eggs
- 1/2 tbsp Coconut oil
- 3 tbsp Mushrooms chopped, lightly sauteed in butter
- 2 tbsp Cheese grated
- 1 tbsp Chives or Coriander, chopped optional
- Salt and Pepper to taste
Crack eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork or whisk until fully combined and frothy.
Place a small non-stick frying pan on a low heat to warm up.
Grate the cheese onto a board and set aside.
Add ½ tablespoon of oil to the hot pan, then carefully pour in the beaten eggs.
Tilt the pan to spread them out evenly, using a fork to swirl the eggs around the pan a little.
When the omelette begins to firm up, but is still raw on top, sprinkle over the mushrooms and cheese.
Add chopped chives or coriander over the top (optional)
Using a spatula, ease around the edges of the omelette, then fold it over in half.
When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate. Delicious with a tomato salad