Keto Veggie Omelet With Goat Cheese Recipe

About this recipe

A delicious and nutrient-packed keto-friendly omelet featuring fresh vegetables and creamy goat cheese, perfect for a satisfying dinner.

Ingredients

• 100 g Baby Spinach
• 150 g Spring Onion (Kandychi Path)
• 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
• 250 g Zucchini Yellow
• 125 g White Shimeji Mushroom (Anabe)
• 250 g Organically Grown Green Capsicum
• 100 g Nutoras Cheese Feta With Olive Oil (Block)
• 1 kg Supreme Harvest Iodized Salt
• 1 pc (50 g) On1Y Pepper Grinder
• 500 ml Oleev Extra Light Olive Oil

Instructions

1. 1. In a small bowl, whisk together 1/4 cup unsweetened almond milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper until well combined.
2. 2. Heat 2 teaspoons olive oil in a non-stick skillet over medium-high heat. Add 1 cup diced zucchini, 4 sliced mushrooms, and 1/4 cup diced green pepper. Cook and stir for 3-5 minutes until the vegetables are tender.
3. 3. Add 1 cup baby spinach and 2 tablespoons chopped green onion to the skillet. Cook and stir for 1-2 minutes until the spinach is wilted and the green onions are softened. Transfer the vegetable mixture to a small bowl.
4. 4. In the same skillet, heat the remaining 2 teaspoons olive oil over medium heat. Pour in the almond milk mixture, ensuring it spreads evenly across the pan. Let it cook until the edges begin to set.
5. 5. As the mixture sets, gently push the cooked portions toward the center of the skillet, allowing the uncooked mixture to flow underneath. Continue until the mixture is thickened and no liquid remains.
6. 6. Spoon the vegetable mixture onto one side of the omelet and evenly distribute small pieces of feta cheese (cut or broken from the block) over the vegetables. Fold the omelet in half and cook for another minute to warm the cheese.
7. 7. Carefully cut the omelet in half and slide onto plates. Garnish with additional chopped green onions if desired, and serve warm.