Keto Vegetable And Cheese Omelette Recipe

About this recipe

A delicious keto-friendly omelette packed with sautéed vegetables and melted cheese, perfect for a satisfying dinner. This low-carb dish is ideal for those seeking a healthy and flavorful solution.

Ingredients

• 250 g Organically Grown Green Capsicum
• 1 Pack Button Mushroom (Anabe)
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 1 ltr Bertolli Extra Virgin Olive Oil
• 400 Ml Kara Coconut Cream
• 125 g Red Bell Pepper
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Heat a non-stick pan over medium heat and add 1 tbsp olive oil.
2. 2. Dice 1/4 green pepper, 1/4 cup mushrooms, and 1/4 cup red bell pepper. Sauté them in the pan until softened, about 5 minutes.
3. 3. In a bowl, whisk 2 large eggs and 2 tbsp coconut cream until fluffy.
4. 4. Remove the sautéed vegetables from the pan and reduce the heat to low. Pour the egg mixture into the pan and cook for 2 minutes.
5. 5. Sprinkle the cooked vegetables evenly over the egg mixture, followed by 1/3 cup shredded mozzarella cheese. Season with salt and pepper to taste.
6. 6. Cover the pan and cook until the eggs are firm and the cheese is melted, about 3-4 minutes.
7. 7. Use a spatula to fold the omelette in half and slide it onto a plate. Serve warm.