Description
A rich and satisfying keto bacon and mushroom omelette packed with protein, savory flavors, and low carbs—perfect for a quick and healthy breakfast.
Ingredients
- 3 large eggs
- 2 strips bacon, chopped
- 1/2 cup mushrooms, sliced
- 1 tablespoon butter
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon heavy cream (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook chopped bacon in a skillet over medium heat until crispy. Remove and set aside.
- In the same pan, sauté mushrooms in bacon fat until tender.
- In a bowl, whisk eggs with heavy cream, salt, and pepper.
- Heat butter in a non-stick pan over medium heat.
- Pour in the egg mixture and cook until it starts to set.
- Add cooked bacon, mushrooms, and shredded cheese to one side of the omelette.
- Fold the omelette over and cook for another 1-2 minutes until fully set.
- Garnish with fresh parsley and serve hot.
Notes
- Use a non-stick pan for best results.
- Do not overcook to keep the omelette soft and fluffy.
- Add spinach or peppers for variation.
- Use dairy-free cheese if needed.
- Serve immediately for best taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American