Loaded Western Keto Omelette

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One of the best breakfast options is undoubtedly the classic omelette. Not only are they simple to make, but they’re also quite satisfying, providing the perfect start to your day. What makes omelettes especially appealing is their versatility. You can customize them with anything from sausage and bacon to a variety of fresh vegetables, catering to individual tastes.

While omelettes might not be the go-to choice for feeding a large crowd, this keto omelette recipe is ideal for a leisurely morning. There’s something special about being able to sit down and enjoy your meal without hurry, and this loaded western keto omelette is certainly worth savoring. It’s the perfect dish for a relaxed weekend breakfast!

Keto Omelette Ingredients

  • Eggs – large, whole eggs
  • Bacon – applewood smoked bacon
  • Heavy Cream – heavy cream or heavy whipping cream help make this omelette rich and fluffy
  • Vegetables – green bell peppers, onions, and mushrooms all finely chopped
  • Cheese – finely grated cheddar or monterey jack cheese

How to Make Keto Omelette

Prepare Vegetables

Cut all of your vegetables into a small dice. Saute over low-medium heat until tender. Remove from heat and set aside.

Prepare Eggs

Beat eggs, heavy cream, salt and pepper in a large bowl, blender, or food processor. Pour egg mixture into a pan set over low heat. Gently move eggs around to cover the bottom. When eggs are nearly set in the center, add vegetables to one side and flip the other side over them creating a classic omelette pocket. Turn off heat and add cheese. Serve when cheese is melted.

Storing and Reheating Keto Omelette

In general, eggs are best eaten freshly cooked. When reheated, they will tend to get a bit rubbery. If you do have any leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, add them to a pan set over low heat. Cook just until heated through to avoid the rubbery texture.

INGREDIENTS

  • 4 eggs
  • 2 strips of bacon (crumbled)
  • 1 tablespoon heavy cream
  • 1/4 cup green bell pepper (finely chopped)
  • 2 tablespoons onion (finely chopped)
  • 1/4 cup cheddar cheese
  • 2 teaspoons butter or ghee
  • 1/4 teaspoon salt
  • Pinch of pepper
  • Optional Toppings- avocado, salsa, sour cream, cilantro, chives, parsley

INSTRUCTIONS

  • Heat a large skillet over low-medium heat. Add 1 teaspoon of the butter or ghee to the pan and saute onions and peppers until they are slightly tender. Remove onions and peppers from heat. Reduce flame to low.
  • While vegetables are cooking add eggs, heavy cream, salt, and pepper to a large bowl. Whisk for 1 minute until light and fluffy.
  • Add remaining butter to the pan and pour in the egg mixture, tilting the pan to spread into an even layer. When the bottom of the eggs are set and the top is slightly runny, add the vegetables, cheese, and crumbled bacon to one side of the egg circle. Carefully slide the omelette onto a plate, folding over to a half circle.

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