Cheese And Parsley Omelet Recipe

About this recipe

A satisfying keto-friendly dinner option featuring sautéed mushrooms, fluffy eggs, and melted cheese, perfect for those seeking a low-carb solution.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Cooks & Co Sliced Mushrooms
• NaN Unsweetened Almond Beverage
• - Cathedral City Mature Cheddar Cheese
• 1 Bunch Spring Onions 1 Bunch
• - Ktc Vegetable Oil
• 70G Mill & Mortar Citrus Salt Flakes, 70G

Instructions

1. 1. Heat 2 tbsp of cooking oil in a non-stick skillet over medium heat.
2. 2. Add 1 cup of sliced mushrooms to the skillet and sauté gently for 5-7 minutes until softened and lightly browned.
3. 3. In a mixing bowl, whisk together 6 large eggs, 1/3 cup of unsweetened almond milk, 1 tbsp of chopped green onion, and a pinch of salt until well combined.
4. 4. Pour the egg mixture into the skillet with the mushrooms, ensuring it spreads evenly. Cook over low heat for 5-7 minutes, gently lifting the edges with a spatula to allow uncooked egg to flow underneath.
5. 5. Once the eggs are mostly set, sprinkle 1/2 cup of shredded cheese evenly over the surface. Fold the omelet in half and cook for an additional 1-2 minutes until the cheese is melted.
6. 6. Transfer the omelet to a serving plate and garnish with 1 tbsp of chopped parsley.
7. 7. Serve immediately and enjoy your keto-friendly dinner.