Mushroom and cheese omelette

• For 1 people
• Preparation time : 15 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Omelette
  • Eggs : 3
  • Mushrooms : 1/2 cup sliced
  • Cheddar cheese : 1/4 cup shredded
  • Salt : 1/4 tsp
  • Black pepper : 1/8 tsp
  • Olive oil : 1

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Prepare the Ingredients
• Crack the eggs into a bowl and whisk them until well beaten.
• Slice the mushrooms and shred the cheddar cheese.
• Cook the Omelette
• Heat olive oil in a non-stick skillet over medium heat.
• Add the sliced mushrooms to the skillet and sauté for 2-3 minutes until they are tender.
• Pour the beaten eggs into the skillet, spreading them evenly.
• Cook the omelette for 2-3 minutes until the edges start to set.
• Sprinkle the shredded cheddar cheese evenly over one half of the omelette.
• Season with salt and black pepper.
• Fold the other half of the omelette over the cheese.
• Cook for another 1-2 minutes until the cheese is melted and the omelette is cooked through.
• Serve and Enjoy
• Slide the omelette onto a plate and cut it in half.
• Serve hot and enjoy!

Tips

• Use a non-stick skillet to prevent the omelette from sticking.
• Feel free to add other keto-friendly ingredients such as spinach or bacon to customize your omelette.

Information

• This mushroom and cheese omelette is a great option for a ketogenic breakfast or brunch.
• It is low in carbs and high in healthy fats, making it a perfect choice for those following a ketogenic diet.