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Spring into the season with this quick and vibrant Green Spring Cheese Omelet that brings a splash of color to your brunch table. Perfect for Easter, St Patrick's Day, or any day when you want to add a little greenery to your plate!
The bell pepper rings mimic shamrock shapes, making each bite a little lucky charm, just like these Shamrock Eggs! Not only is this dish a feast for the eyes, but it's also a nutritional powerhouse, ticking all the boxes for a low-carb, keto, and high-protein diet.
Plus, it's so easy to whip up – it'll be ready faster than you can find a four-leaf clover!
Recipe Tips, Swaps, and Variations
This omelet is as versatile as it is delicious. If you're not a fan of Parmesan, or need to make this recipe vegetarian, try goat's cheese for a tangy twist or crumble some feta for a Mediterranean vibe.
Want to freshen it up? Throw in a handful of spinach or a few mint leaves for an extra herby punch.
And for those of you looking for a protein boost – a ribbon of smoked salmon will transform this into a meal fit for a leprechaun king!
Remember, the beauty of this recipe lies in its simplicity and flexibility. Don't hesitate to play with ingredients – your omelet, your rules! Whether you're gearing up for a spring picnic or just starting your day, this Green Spring Cheese Omelet is bound to put a pep in your step.
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Hands-on Overall
Serving size one omelet
Nutritional values (per serving, one omelet)
Net carbs3.9 grams
Protein28.2 grams
Fat33.7 grams
Calories440 kcal
Calories from carbs 4%, protein 26%, fat 70%
Total carbs5.5 gramsFiber1.6 gramsSugars2.4 gramsSaturated fat10.3 gramsSodium733 mg(32% RDA)Magnesium40 mg(10% RDA)Potassium403 mg(20% EMR)
Ingredients (makes 1 servings)
- 2 rings green bell pepper (40 g/ 0.7 oz)
- 3 asparagus spears (36 g/ 1.3 oz)
- 1 tbsp extra virgin olive oil
- 3 large eggs
- 1/4 cup grated Parmesan (23 g/ 0.8 oz)
- 1 tbsp chopped chives
- pinch of salt and pepper
- few sprigs of dill
Instructions
- Cut two 1/2 inch (1 cm) slices of green bell pepper. Chop the chives and tear the dill into smaller sprigs.
- Heat a large skillet greased with olive oil over a medium-high heat. Add the pepper slices and cook for 3 to 4 minutes, turning halfway. When crisp-tender, transfer to a plate.
- While the veggies are cooking, crack the eggs into a bowl. Add grated cheese and chopped chives. Season with a pinch of salt and pepper. Whisk using a fork.
- Pour the egg mixture into the hot pan where you cooked the veggies. Use a spatula to bring in the egg from the sides towards to centre for the first 30 seconds.
- Turn the heat down to medium. Carefully add the cooked pepper rings and asparagus spears. Sprinkle with fresh dill. Cook for 2 to 3 minutes, or until set underneath.
- Serve warm or let the omelet cool down to room temperature and refrigerate for up to 3 days.
Ingredient nutritional breakdown (per serving, one omelet)
| Net carbs | Protein | Fat | Calories |
|---|
| Peppers, green bell, fresh |
| 1.2 g | 0.3 g | 0.1 g | 8 kcal |
| Asparagus, fresh |
| 0.6 g | 0.8 g | 0 g | 7 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 1.1 g | 18.8 g | 14.3 g | 215 kcal |
| Parmesan cheese |
| 0.7 g | 8 g | 5.8 g | 88 kcal |
| Chives, fresh |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Dill, fresh |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Total per serving, one omelet |
| 3.9 g | 28.2 g | 33.7 g | 440 kcal |
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