Keto Omelette | How to make Keto Omelet with Veggies

Best, quick and easy keto omelette served in white plate and lifted with fork.

5 from 8 votes

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

Cook Time13

Total Time18

Course: Breakfast, Dinner, Lunch, Snack

Cuisine: American, Indian

Servings: people

Calories: 486kcal

Author: Kushi

Equipment

1 Pan

Ingredients

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)

Instructions

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.

Video

Nutrition