Follow us 148.4k
Original recipe posted at PeaceLoveAndLowCarb.com 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
Nutritional values (per 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)
Instructions
- 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.
- 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.
- 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.
- 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.
Herbed Omelet with Avocado & Bacon
Step by Step
Ingredients
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition (per serving, 1 omelet)
Calories703kcal
Net Carbs3.2g
Carbohydrates7.1g
Protein28.6g
Fat62.2g
Saturated Fat29.6g
Fiber3.9g
Sugar1g
Sodium1,029mg
Magnesium50mg
Potassium517mg
Detailed nutritional breakdown (per 1 omelet)
Do you like this recipe? Share it with your friends!
