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.
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 and 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
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 – Bacon and Mushroom
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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.
Nutrition
Want more great ways to start the day? Check out some of our other great Keto Breakfast Recipes;
Frequently asked questions
Yes, you can keep omelet in the fridge for up to 3 days. Omelet is not suitable for freezing.
If stored correctly in an airtight contain you can eat an omelet cold.
Yes. Reheat 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.
