Keto Omelet

Updated
4.8 from 36 votes

What makes this easy keto omelet so special is its versatility. You can add whatever filling you like and make it anytime. Super healthy and nutritious.

If you love this recipe, try my keto frittata, fluffy keto pancakes, or my easy keto zucchini fritters.

Keto omelet with bacon and mushroom on a plate.
Healthy and nutritious Keto omelet with bacon and mushroom. Very easy and affordable to make.

Why we love this recipe

  • Healthy and nutritious. There is no argument that eggs are a superfood full of all essential amino acids and healthy fats for fuel.
  • Quick and easy. Five minutes to prep and five minutes to cook this omelet is done in under ten minutes in just a frying pan.
  • Suits multiple diets. This omelet is super low carb with just 2g net carbs. It’s suitable for paleo diets, gluten-free, and keto-friendly.
  • Versatile. Add whatever ingredients take your fancy. Mix it up with ham, spinach, different cheeses, cream, or your favorite herbs.
  • Affordable. Omelets can be made from basic, easily accessible ingredients making them perfect for those on a budget.

Ingredients & Substitutes

  • Eggs. Large organic free-range eggs are best for the chicken and us.
  • Salt. Try using iodized salt. It tastes the same and is better for you.
  • Bacon. We use. Organic free-range stall-free bacon
  • Mushrooms. We use button mushrooms for this recipe, but you can use a variety of mushrooms, such as large portabella mushrooms, swiss brown mushrooms, or whatever takes your fancy.
  • Olive Oil. Extra virgin.
  • Cheese. We use cheddar cheese, but you can add mozzarella, parmesan for a bite, or manchego.
  • Chives. Fresh is best.

Recipe Variations

Experiment with the recipe and come up with your own creations. Omelet is a very versatile dish that is easy to adjust to suit your taste.

  • Try adding some spinach for an even healthier omelet. Spinach is loaded with nutrients and adds a little fiber too.
  • Cream, add a dash of heavy cream to the egg mix. The cream gives the omelet a slightly different texture.
  • Top with some smoked salmon and a side of avocado.

How to make keto omelet step by step

Keto omelet ingredients in a frying pan.
Keto Bacon and Mushroom Omelette Ingredients. This easy breakfast recipe is quick to make and will keep you fueled for the day. It’s gluten-free, paleo, and low-carb.

Step 1. Whisk

In a small bowl, whisk together eggs and salt.

Step 2. Saute

Place a nonstick frying pan over high heat and saute the bacon and mushrooms until the bacon is crispy and the mushrooms are cooked.

Step 3. Cook the base

Clean the pan and add the oil, place over medium heat. When the pan is hot, pour in the egg. Swirl the egg around the pan when it sets, push down the sides and swirl the egg around again. Continue this until the egg has thickened and cannot be swirled.

Step 4. Filling

Continue this until the egg has thickened and cannot be swirled.
Add the mushrooms and bacon, followed by the cheddar cheese and chives. Gently fold your omelet and slide it out of the pan onto a plate.

Keto omelet on a blue plate

Keto Omelet – Bacon and Mushroom

This delicious Keto Bacon & Mushroom Omelette makes a great breakfast, but we tend to eat it for dinner. It’s a simple meal that’s ready in under 30 minutes.

Rate it

4.84 from 36 votes
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Course: Breakfast, brunch
Cuisine: French
Prep Time: 5 minutes
Cook Time: 5 minutes
0 minutes
Total Time: 10 minutes
Servings: 1 serving
Calories: 552kcal
Author: Matt Dobson

Unit Conversion

Ingredients

  • 2 large Eggs
  • Pinch Salt
  • 2 ounces Bacon diced
  • 4 small Mushrooms sliced
  • 1 teaspoon Olive Oil
  • 1 ounce Cheddar Cheese shredded
  • 1 tablespoon Chives chopped

Instructions

  • In a small bowl, whisk together eggs and salt.
    2 large Eggs, Pinch Salt
  • Place a nonstick frying pan over high heat and saute the bacon and mushrooms, until the bacon is crispy and the mushrooms are cooked through.
    2 ounces Bacon, 4 small Mushrooms
  • Clean the pan and add the oil, place over medium heat. When the pan is hot, pour in the egg. Swirl the egg around the pan when it sets, push down the sides and swirl the egg mix around again. Continue this until the egg has thickened and cannot be swirled.
    1 teaspoon Olive Oil
  • Add the mushrooms and bacon, followed by the cheddar cheese and chives. Gently fold your omelette over and slide it out of the pan onto a plate.
    1 ounce Cheddar Cheese, 1 tablespoon Chives

Notes

    • Try adding some spinach for an even healthier omelet. Spinach is loaded with nutrients and adds a little fiber too.
    • Cream, add a dash of heavy cream to the egg mix. The cream gives the omelet a slightly different texture.
    • Top with some smoked salmon and a side of avocado.
    • While we love our cast iron pans, an omelet is one of those recipes that a non-stick pan excels. Though you can use a cast iron pan but make sure you use plenty of oil.
HOW TO STORE: Omelet can be kept in the refrigerator for up to 3 days. But a freshly cooked omelet is always best.
FREEZING: In our experience omelet does not freeze well.

Nutrition

Serving: 200g | Calories: 552kcal | Carbohydrates: 3g | Protein: 30g | Fat: 46g | Saturated Fat: 18g | Cholesterol: 489mg | Sodium: 715mg | Potassium: 396mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1025IU | Vitamin C: 2.6mg | Calcium: 268mg | Iron: 2.6mg
Made this recipe?Tag me at @myketokitchen

Want more great ways to start the day? Check out some of our other great Keto Breakfast Recipes;

Frequently asked questions

Can you store omelet?

Yes, you can keep the omelet in the fridge for up to 3 days. The omelet is not suitable for freezing.

Can you eat an omelet cold?

If stored correctly in an airtight container you can eat an omelet cold.

Can you reheat omelet?

Yes. Reheat the omelet in a frying pan on low heat or in the oven at medium heat for 5 minutes or until warm. You may reheat in the microwave but take it easy and use the reheat or low setting on the microwave.

To make a larger batch of this Keto Bacon & Mushroom Omelette recipe, adjust the servings above.

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Matt Dobson

I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.

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