About
This keto omelette is rich with three different cheeses, butter and sweet shallots.
This makes a great lunch option served with a side salad or breakfast served with crispy bacon.
Ingredients
- 6 medium raw egg
- 1 1 whole whole small shallot
- 1 tablespoon unsalted butter
- ¼ cup, grated cheddar cheese
- ¼ cup, grated parmesan cheese
- ¼ cup, grated gruyere cheese
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Melt the butter in a skillet over a low/medium heat. Thinly slice the shallot and add to the skillet, sweating gently until tender.
- Whilst the shallots are cooking, add the eggs to a mixing bowl along with the grated cheeses, salt and pepper. Beat together well to combine.
- Pour the beaten egg mixture over the shallots and increase the heat to medium. Allow the egg to settle and start cooking. Using a spatula, gently bring the cooked edges of the omelette inwards, allowing any uncooked egg to flow underneath.
- Once the omelette is almost cooked through, with a thin layer of liquid remaining on top, transfer to the oven to finish baking for a further 4-5 minutes, until cooked through and golden brown.
Nutrition Facts
- Servings: 2
- Calories: 429.0kcal/1774.1kJ (per serving)
- Fat: 32.5g (per serving)
- Carbs: 3.5g (per serving)
- Protein: 29.2g (per serving)
