Today I wanted to share with you a recipe that I love for breakfast. This can actually be pretty quick and easy if the meats and vegetables were pre-chopped either the night before or on your meal prep day.
This keto omelet follows the macro-nutrient guideline for the ketogenic diet: 5-10% carbs, 60-75% fat and 15-30% protein. Remember that the ketogenic diet is primarily a very low carbohydrate and high fat diet.
- 2 eggs
- 2 strips bacon
- reserved bacon fat
- 1/4 cup diced onion
- 1/4 cup diced mushrooms
- 1/4 cup diced tomato
- 1/4 cup shredded cheddar cheese
- 1 clove minced garlic
- 1 scallion chopped
- favorite salsa
- salt and pepper to taste
In a medium sauce pan cook the 2 strips of bacon and then set aside. While bacon is cooking prep your garlic, tomato, mushrooms, onion and saute in an oiled pan (you can use the same pan as the bacon and reserve 2 tsp of bacon fat to cook the omelet). Once veggies are cooked to your liking crumple in the bacon. Mix eggs in a bowl with a fork and add to pan (please note that you can add spices like salt and pepper here or wait until the end). Make sure you spread the egg evenly over the pan. Let the omelet cook with a lid on for a few minutes until edges look done and firm. Flip omelet with a spatula. Sprinkle cheddar on the omelet and cover again for a few minutes until egg is done cooking and cheese is melted. Take omelet out of pan and onto a plate. Sprinkle the chopped scallion on omelet and top with your favorite salsa
You can add any different kind of vegetable that you like to this. I personally love to add diced jalapenos for spice and flavor. You can also sub out different meats with lower salt options if desired. If you usually add milk to your eggs then please feel free to do so.
Kcal: 448 Carb: 10.3g (9%) Protein: 25.7gm (23%) Fat: 33.7gm (68%)
If you want a printable copy of this recipe please click the link below to get a microsoft word template