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There is nothing that I love more than a quick, tasty and filling lunch. Or breakfast.
This low-carb omelette (or omelet for my American friends) is so easy to put together but is full of all of the delicious flavours of Italy. Creamy fresh mozzarella meets salty prosciutto, and they get together with their best friends, tomato and basil, and party together in your mouth.
If you wanted to turn it into a full meal, you could pop a nice keto friendly side salad with it and you’d be good to go. Enjoy!
Hands-on Overall
Nutritional values (per serving)
Net carbs3.6 grams
Protein36.7 grams
Fat42.7 grams
Calories555 kcal
Calories from carbs 3%, protein 27%, fat 70%
Total carbs4.5 gramsFiber0.9 gramsSugars2.2 gramsSaturated fat13 gramsSodium795 mg(35% RDA)Magnesium33 mg(8% RDA)Potassium406 mg(20% EMR)
Ingredients (makes 1 serving)
- 1 tbsp + 1 tsp extra virgin olive oil (35 ml)
- 6-8 cherry tomatoes (60 g/ 2.1 oz)
- 1 tbsp freshly chopped basil
- 2 slices prosciutto di Parma (20 g/ 0.7 oz)
- few slices fresh mozzarella (50 g/ 1.8 oz)
- 3 large eggs
- salt and pepper, to taste
Instructions
- Pour 1 tablespoon of the the olive oil into an omelette pan and place over medium heat.
- While heating, quarter the tomatoes, shred the basil and chop the prosciutto and mozzarella into small pieces.
- Break the eggs into a bowl, season to taste, and whisk until frothy, then pour into the heated pan. Leave to cook for a minute, then run a spatula gently around the underside.
- Cook until the top and centre look almost set, then scatter the mozzarella, prosciutto, tomatoes and basil over one half of the omelette.
- Fold the omelette over the fillings, turn the heat off and leave to sit for a minute. Drizzle with the remaining 1 teaspoon of olive oil.
- Slide the omelette on to a plate and eat while hot. I prefer to eat my omelette when it is fresh cooked, but you could store it in a covered container in the fridge for up to three days and reheat it prior to eating.
Ingredients
- 1 tbsp + 1 tsp extra virgin olive oil (35 ml)
- 6-8 cherry tomatoes (60 g/ 2.1 oz)
- 1 tbsp freshly chopped basil
- 2 slices prosciutto di Parma (20 g/ 0.7 oz)
- few slices fresh mozzarella (50 g/ 1.8 oz)
- 3 large eggs
- salt and pepper, to taste
Instructions
- Pour 1 tablespoon of the the olive oil into an omelette pan and place over medium heat.
- While heating, quarter the tomatoes, shred the basil and chop the prosciutto and mozzarella into small pieces.
- Break the eggs into a bowl, season to taste, and whisk until frothy, then pour into the heated pan. Leave to cook for a minute, then run a spatula gently around the underside.
- Cook until the top and centre look almost set, then scatter the mozzarella, prosciutto, tomatoes and basil over one half of the omelette.
- Fold the omelette over the fillings, turn the heat off and leave to sit for a minute. Drizzle with the remaining 1 teaspoon of olive oil.
- Slide the omelette on to a plate and eat while hot. I prefer to eat my omelette when it is fresh cooked, but you could store it in a covered container in the fridge for up to three days and reheat it prior to eating.
Nutrition (per serving)
Calories555kcal
Net Carbs3.6g
Carbohydrates4.5g
Protein36.7g
Fat42.7g
Saturated Fat13g
Fiber0.9g
Sugar2.2g
Sodium795mg
Magnesium33mg
Potassium406mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 3.6 g | 36.7 g | 42.7 g | 555 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
| Tomatoes, cherry, fresh, all varieties |
| 1.1 g | 0.4 g | 0.2 g | 10 kcal |
| Basil, fresh |
| 0.1 g | 0.2 g | 0 g | 1 kcal |
| Prosciutto di Parma (Parma ham) |
| 0 g | 5.1 g | 2.3 g | 43 kcal |
| Mozzarella cheese, fresh (for salads) |
| 1.4 g | 12.1 g | 8 g | 127 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 1.1 g | 18.8 g | 14.3 g | 215 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 4.5 g | 40 kcal |
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