Keto Italian Omelette With Pepperoni Recipe

About this recipe

This keto-friendly Italian omelette is a hearty dinner option, featuring savory pepperoni, melted provolone, and a rich marinara topping. Perfect for those seeking a quick, satisfying meal.

Ingredients

• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• - Truffle Butter
• 100 G Jumbo Garlic 100g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 80G Properoni Spicy Sliced Pepperoni
• - Provolone Piccante Cheese

Instructions

1. 1. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in an omelette pan over medium heat.
2. 2. Add 1 minced garlic clove, 1/4 cup finely chopped onion, and 12 slices of pepperoni to the pan. Sauté until the onion becomes translucent, about 3-4 minutes.
3. 3. In a bowl, whisk 4 eggs until well combined. Pour the eggs into the pan, spreading them evenly over the sautéed mixture.
4. 4. Reduce the heat to low, top the eggs with 1/2 cup shredded provolone cheese, and cover the pan. Cook until the eggs are set and the cheese is melted, about 5-7 minutes.
5. 5. Warm 1/4 cup marinara sauce in a small saucepan or microwave. Once the omelette is cooked, transfer it to a plate and drizzle the marinara sauce on top.
6. 6. Serve immediately and enjoy your keto Italian omelette.