Keto Omelet

Our tasty keto omelet contains three eggs, bacon, spinach, onion powder, and cheddar cheese for a nutritious, satisfying morning meal. It’s effortlessly delightful, making you crave it repeatedly. Simple to prepare!

The keto diet is popular, so many are keen on our keto recipes. We’re happy to include this keto omelet in our breakfast recipes. It’s keto-friendly and rich in nutrition, including vitamin A, vitamin C, calcium, and iron. Plus, it provides 27 grams of protein, keeping you full. We love egg dishes for this!

Table of Contents

WHAT IS A KETO DIET?

A ketogenic diet, commonly known as keto, is a dietary approach characterized by low carbohydrate intake and high-fat consumption. It is designed to shift the body into a state of ketosis, where it primarily burns fat for energy instead of carbohydrates. This shift can lead to various health benefits, including weight loss.

Key features of a keto diet include:

Low Carbohydrates: Limiting daily carb intake to induce ketosis, usually not exceeding 50 grams of carbs per day.

High Fat: Incorporating healthy fats like avocado, olive oil, and coconut oil into the diet.

Moderate Protein: Consuming a moderate amount of protein, adjusted based on individual activity levels.

INGREDIENTS FOR KETO OMELET

Olive oil. To cook bacon and keep it from sticking in the pan.

Bacon. Use low-sodium bacon for a healthier option.

Butter:

Eggs: Large, organic, free-range eggs benefit both chickens and humans.

Salt and pepper. For your taste.

Spinach: This might seem like a large amount, but it will reduce when you cook it in your skillet.

Onion powder. Adds flavor.

Avocado: Add avocado slices to the omelet, two per serving, with more for garnish if preferred. Reduce avocado for fewer carbs or skip it.

Fresh basil: You can substitute dried basil.

HOW TO MAKE A KETO OMELET?

Heat olive oil in a medium non-stick skillet over medium heat. Let the oil heat for 2-3 minutes.

Add chopped bacon to the pan and cook, stirring often, for 3-4 minutes.

Add spinach and cook until it wilts, which takes about 3-4 minutes.

Using 4 cups of spinach may seem excessive, but it will reduce in size when cooked.

Add onion powder. Transfer the bacon mixture to a bowl and keep aside. Clean the skillet with a paper towel.

Put eggs, salt, and pepper in a blender, then blend for 1 minute. Alternatively, place eggs, salt, and pepper in a medium bowl, then whisk vigorously for 1-2 minutes.

Heat 1 tablespoon of butter in a skillet on medium heat.

Lower heat to medium-low. Pour in half of the beaten eggs. Cook until warmed and edges start to set approximately 30 seconds.

With a heatproof spatula, raise the cooked edges and gently guide them towards the center. Simultaneously, lift and tilt the pan to let the liquid egg on top flow beneath. Cook for an additional 30 seconds. Continue around the edges until no liquid egg is left.

When eggs are nearly cooked but still moist on top, add half of the spinach and bacon mix to one side of the omelet.

Sprinkle half of the cheese, basil, and a couple of avocado slices on top of the bacon mixture. Cook for an additional 30 seconds to 1 minute.

With a broad spatula, gently fold the uncovered half of the omelet over the half with the filling.

Cook for an additional 30 seconds for the cheese to melt and the omelet to blend. Transfer the omelet to a plate. Follow steps 6-9 for the second omelette. Serve with sliced avocados while warm.

TIPS

Here are some tips to help you make the perfect omelet and get started:

You should use a non-stick skillet because it makes it easier to lift the egg edges when needed, resulting in a beautiful omelet.

Mix eggs, salt, and pepper in a blender. Then, pour into the skillet for a fluffier omelet.

As the egg edges firm up, gently lift and move them toward the center of the pan. Tilt the pan to let uncooked liquid flow underneath. Repeat around the edges until no liquid egg is left.

When filling, add to one-half of the omelet. Then, use a heatproof spatula to cover that half with the unfilled half.

FAQs

How do you prevent an omelet from sticking?

To prevent sticking, use a non-stick pan and add sufficient butter or oil.

Can you store the omelet?

Yes, omelets can be stored in the fridge for up to 3 days. Omelets should not be frozen.

What veggies can I add to a keto omelet?

You can include low-carb vegetables like eggplant, mushroom, tomato, spinach, onions, and bell peppers. These are my favorites.

RECIPE CARD

Our tasty keto omelet contains three eggs, bacon, spinach, onion powder, and cheddar cheese for a nutritious, satisfying morning meal. It's effortlessly delightful, making you crave it repeatedly. Simple to prepare!

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Prep Time 5

Cook Time 20

Total Time 25

Course Breakfast

Cuisine American

Servings 2

Calories 546 kcal

Equipment

Wire whisk
Blender
Medium bowl
Heatproof spatula
Medium non-stick skillet

Ingredients

1 tbsp olive oil
4 strips bacon
2 tbsp tablespoons butter
6 large eggs beaten
½ tsp salt, or according to your taste.
¼ tsp pepper or according to your taste.
4 cups fresh spinach
1 tsp onion powder
½ medium avocado Sliced. Two slices per omelet and extra for garnish.
2 tsp fresh basil Chopped. You can substitute dried basil. Cut the amount to ½ teaspoon dried basil.

Instructions

Heat olive oil in a medium non-stick skillet over medium heat. Let the oil heat for 2-3 minutes.
Add chopped bacon to the pan and cook, stirring often, for 3-4 minutes.
Add spinach and cook until it wilts, which takes about 3-4 minutes.
Using 4 cups of spinach may seem excessive, but it will reduce in size when cooked.
Add onion powder. Transfer the bacon mixture to a bowl and keep aside. Clean the skillet with a paper towel.
Put eggs, salt, and pepper in a blender, then blend for 1 minute. Alternatively, place eggs, salt, and pepper in a medium bowl, then whisk vigorously for 1-2 minutes.
Heat 1 tablespoon of butter in a skillet on medium heat.
Lower heat to medium-low. Pour in half of the beaten eggs. Cook until warmed and edges start to set approximately 30 seconds.
With a heatproof spatula, raise the cooked edges and gently guide them towards the center. Simultaneously, lift and tilt the pan to let the liquid egg on top flow beneath. Cook for an additional 30 seconds. Continue around the edges until no liquid egg is left.
When eggs are nearly cooked but still moist on top, add half of the spinach and bacon mix to one side of the omelet.
Sprinkle half of the cheese, basil, and a couple of avocado slices on top of the bacon mixture. Cook for an additional 30 seconds to 1 minute.
With a broad spatula, gently fold the uncovered half of the omelet over the half with the filling.
Cook for an additional 30 seconds for the cheese to melt and the omelet to blend. Transfer the omelet to a plate. Follow steps 6-9 for the second omelette. Serve with sliced avocados while warm.

Notes