Keto Swiss Veggie Omelet Recipe

About this recipe

A delicious and satisfying keto-friendly omelet packed with sautéed vegetables and melted Swiss cheese, perfect for a quick and hearty dinner.

Ingredients

• 250 g Organically Grown Green Capsicum
• 200 g Mooz Pizza Mozzarella Cheese Block
• 125 g Mooz Butter Garlic & Herbes
• 1 ltr Mother Dairy Cow Milk
• 1 kg Supreme Harvest Iodized Salt
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Melt 1 tablespoon of Mooz Butter Garlic & Herbes in a medium skillet over medium heat. Add 1 diced green capsicum and cook for 4 to 5 minutes, stirring occasionally, until tender.
2. 2. While the capsicum is cooking, mix 2 tablespoons of Mother Dairy Cow Milk, 1/2 teaspoon of Supreme Harvest Iodized Salt, and 1/8 teaspoon of Catch Sprinklers - Black Pepper Powder in a bowl.
3. 3. Shred 2 slices of Mooz Pizza Mozzarella Cheese Block into a small bowl and set aside.
4. 4. Remove the cooked capsicum from the skillet and transfer it to a bowl. Sprinkle the remaining 1/4 teaspoon of Supreme Harvest Iodized Salt over the capsicum.
5. 5. Melt the remaining 1 tablespoon of Mooz Butter Garlic & Herbes in the same skillet over medium heat. Swirl the butter to coat the skillet. Pour in the milk mixture and cook for 2 minutes or until it begins to set on the bottom. Gently lift the edges with a spatula to allow the uncooked mixture to flow to the edges. Continue cooking for 2 to 3 minutes until the center looks dry.
6. 6. Sprinkle the shredded mozzarella cheese over the mixture and spoon the cooked capsicum into the center. Fold one edge over the filling using a spatula. Cook for another 2 to 3 minutes or until the cheese is melted to your liking.
7. 7. Slide the mixture onto a plate, cut in half, and serve immediately.