Keto Omelette | How to make Keto Omelet with Veggies
Keto Omelette is a healthy, protein-packed, low-carb recipe for breakfast or brunch made with eggs, cheese, and your favorite veggies, ready to eat in less than 15 minutes.
Prep Time5 minutes mins
Cook Time13 minutes mins
Total Time18 minutes mins
Course: Breakfast, Dinner, Lunch, Snack
Cuisine: American, Indian
Servings: 1 people
Calories: 486kcal
- 4 Eggs
- 50 g Eggplant, cut into cubes ⅓ cup
- 50 g Mushrooms, sliced ⅓ cup
- 50 g Green Bell Pepper, cut into cubes ⅓ cup
- 30 g Onions, sliced 1 small
- 1 to 2 Green Chilies or Jalapeno chopped (adjust to taste)
- 50 g Mozarella Cheese, sliced
- 1 tablespoon Spring Onions
- ½ teaspoon Salt
- 1 tablespoon Oil (Olive oil or Coconut Oil)
Whisk four eggs with ¼ teaspoon salt in a bowl and keep this aside.
4 Eggs
In a pan, add oil. Once hot, add eggplant and mushroom and saute it for 3 to 5 minutes.
50 g Eggplant, cut into cubes, 50 g Mushrooms, sliced, 1 tablespoon Oil (Olive oil or Coconut Oil)
Now add bell pepper, onion, and green chili with ¼ teaspoon salt and continue to saute it for another 3 minutes. Check out the video here. 50 g Green Bell Pepper, cut into cubes, 30 g Onions, sliced, 1 to 2 Green Chilies or Jalapeno chopped, ½ teaspoon Salt
Add the beaten egg to this and top it with cheese slices. Garnish it with spring onion. Cover and cook on low flame for 5 minutes or until it is cooked through.
50 g Mozarella Cheese, sliced, 1 tablespoon Spring Onions
Serve hot and enjoy.
Calories: 486kcal | Carbohydrates: 21g | Protein: 36g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 694mg | Sodium: 2183mg | Potassium: 702mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1545IU | Vitamin C: 62mg | Calcium: 374mg | Iron: 4mg