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Easy Herbed Omelet with Avocado and Bacon

4.9 stars, average of 52 ratings

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Original recipe posted at as a guest post.

I love creating recipes for Kyndra's blog, Peace, Love and Low-Carb. For this month, I created Herbed Omelet for the Fat Fast that you can find here. There are not enough healthy breakfast and dinner ideas that can be made in just a few minutes, so I hope you'll enjoy this one!

Just like my previous (Mediterranean Low-Carb Chicken Risotto) recipe I did for Kyndra's blog, this recipe is keto-friendly, easy to prepare and made from commonly found ingredients.

This is the type of meal I could eat every single day, especially since I grow my own herbs. You can add smoked salmon, cream cheese or slow-cooked meat on top to make a satisfying meal.

Hands-on Overall

Serving size 1 omelet

Allergy information for Easy Herbed Omelet with Avocado and Bacon

✔  Gluten free
✔  Nut free
✔  Nightshade free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 omelet)

Net carbs3.2 grams
Protein28.6 grams
Fat62.2 grams
Calories703 kcal
Calories from carbs 2%, protein 17%, fat 81%
Total carbs7.1 gramsFiber3.9 gramsSugars1 gramsSaturated fat29.6 gramsSodium1,029 mg(45% RDA)Magnesium50 mg(13% RDA)Potassium517 mg(26% EMR)

Ingredients (makes 1 serving)

  • 2 large eggs
  • 1/2 cup grated parmesan cheese (30 g/ 1 oz)
  • 1 tbsp basil, freshly chopped
  • 1/2 tbsp oregano, freshly chopped
  • 2 tbsp ghee, butter or coconut oil (30 ml)
  • pinch sea salt
  • 1/2 small avocado (50 g/ 1.8 oz)
  • 1 slice bacon, crisped up (30 g/ 1 oz)


  1. Crack the eggs into a bowl and add finely chopped herbs and parmesan cheese. If you don’t have basil and oregano, use chives, parsley or the green part of one spring onion.
  2. Heat a skillet greased with ghee (or butter, coconut oil) over medium-high heat. Once hot, pour the egg mixture in and lower the heat. Use a spatula to bring in the omelet from the sides towards the centre for the first 30 seconds. This will ensure even cooking.
  3. When the top seems firm, flip on the other side for just about 30 seconds. Alternatively, you can fold the omelet in half and cook for another 30-60 seconds. Do not cook for too long or the omelet will be dry.
  4. When done, place on a serving plate and top with crisped up bacon and sliced avocado. Serve immediately or refrigerate for up to a day. Reheat before serving.

Easy Herbed Omelet with Avocado and Bacon

Ingredient nutritional breakdown (per serving, 1 omelet)

Net carbsProteinFatCalories
Egg, whole, fresh, raw (free-range or organic eggs)
0.7 g12.6 g9.5 g143 kcal
Parmesan cheese
1 g10.7 g7.7 g118 kcal
Basil, fresh
0.1 g0.2 g0 g1 kcal
Oregano, fresh
0.5 g0 g0 g5 kcal
0 g0 g30 g272 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Avocado, fresh
0.9 g1 g7.3 g80 kcal
Bacon, streaky (high fat content), organic
0 g4.1 g7.5 g84 kcal
Total per serving, 1 omelet
3.2 g28.6 g62.2 g703 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (4)

This omelet  is totally irresistible! Was a huge hit at my house.

Thank you, glad you enjoyed!

I make omelets almost every other day, not always with bacon but mostly with veggies like avocado, pepper, tomatoes and even kale. I sometimes a frittata in the evening and just heat it up for breakfast 😊

I make 1-2 frittatas every week! 😊