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Green Spring Cheese Omelet

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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

Allergy information for Green Spring Cheese Omelet

✔  Gluten free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

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


  1. Cut two 1/2 inch (1 cm) slices of green bell pepper. Chop the chives and tear the dill into smaller sprigs. Green Spring Cheese Omelet
  2. 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. Green Spring Cheese Omelet
  3. 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. Green Spring Cheese Omelet
  4. 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.
  5. 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. Green Spring Cheese Omelet
  6. Serve warm or let the omelet cool down to room temperature and refrigerate for up to 3 days. Green Spring Cheese Omelet

Ingredient nutritional breakdown (per serving, one omelet)

Net carbsProteinFatCalories
Peppers, green bell, fresh
1.2 g0.3 g0.1 g8 kcal
Asparagus, fresh
0.6 g0.8 g0 g7 kcal
Olive oil, extra virgin
0 g0 g13.5 g119 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
1.1 g18.8 g14.3 g215 kcal
Parmesan cheese
0.7 g8 g5.8 g88 kcal
Chives, fresh
0.1 g0.1 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Dill, fresh
0.1 g0.1 g0 g1 kcal
Total per serving, one omelet
3.9 g28.2 g33.7 g440 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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