1 TBSP butter
¼ tsp salt couple grinds black pepper
15g grated cheese of choice (cheddar; pepper jack; gruyere)
*Optional: toppings of your choice! (see instructions for some ideas)
Omelette’s are a keto person’s best friend. Simple and versatile, you can whip one up whenever you’re hungry and customize with your favorite toppings. One of our faves is using leftover Texas chili!
Use a med size frying pan (about 8in) and melt the butter in the pan over a medium heat setting. While the butter is melting, crack the 3 eggs into a separate small bowl and whisk together with the salt and pepper.
Pour the egg mixture into the pan and let sit for a few minutes. If you want to, for the first 30 seconds or so you can scrape the egg in toward the middle from the edges to help it all cook evenly, tipping the pan slightly to allow the still raw egg to fill up the spaces. Either way, then reduce the heat slightly and let the mixture simply sit for 2-3 minutes. You’ll start to see the color change and the omelette begin to look solid. Using a spatula, you can then gently pull one side away from the edge of the pan, ready to fold in half. At this stage, place your cheese in the middle of the omelette, or scatter around if you prefer. Add any other favorite keto toppings you have ready, such as chopped onion, chives, bell pepper, mushrooms, leftover chili, diced ham, or bacon bits! Flip one side of the omelette over and voila! A perfect keto meal :)
Pro tip: just like with the scrambled eggs, the better you whisk the egg mixture in the beginning, the better your omelette will be! Also, make sure you have all your toppings prepped and ready to add in when the time is right.