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

• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 1kg 1kg Green Pepper
• - Cooks & Co Sliced Mushrooms
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Mill & Mortar Finishing Salt Flakes Gift Set

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 double 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.