Looking for a quick and easy way to start your day? This hearty keto-friendly mushroom omelette is super healthy, and the fresh mushrooms make for a delicious filling. It takes a few minutes to make and can be enjoyed anytime; breakfast, lunch, or dinner.
30 g (60 ml) shredded cheese
1⁄4 yellow onion (optional)
30 g butter, for frying
salt and pepper
Crack the eggs into a mixing bowl with a pinch of salt and pepper. Whisk the eggs with a fork until smooth and frothy.
Add salt and spices to taste.
Melt butter in a frying pan. Once the butter has melted, pour in the egg mixture.
When the omelette begins to cook and get firm, but still has a little raw egg on top, sprinkle cheese, mushrooms and onion (optional) on top.
Using a spatula, carefully ease around the edges of the omelette, and then fold it over in half.
When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.
Try making this with some Spinach
To add spinach to the recipe, sauté some spinach for about 4 minutes, or until liquid almost evaporates, and add on top of the mushrooms (instead of the onions) in step 4.