Omelette might be the best option for quick and easy breakfasts and there are so many different ways to make this dish without getting bored. In this cheese bacon mushroom omelette recipe, I made a simple and delicious omelet with bacon and mushrooms then stuffed with cheddar cheese and served with lettuce.
How to Make Low Carb Bacon Mushroom Cheese Omelette
Prepare your ingredients by chopping the onion, slicing the mushrooms, and cutting the bacon into small pieces.
Over medium-high heat, spray an 8-inch non-stick skillet with cooking spray. Add the onion and bacon, cooking until the bacon is crispy. Then, add the mushrooms and cook for another minute before removing from heat.
In a bowl, whisk the eggs with a pinch of salt and pepper. Stir in the sautéed bacon, mushrooms, and onions.
Pour the egg mixture back into the skillet. Let it cook without stirring until it begins to set around the edges.
When the omelette is mostly set, place the cheese slices on one half. Carefully fold the other half over the cheese.
Cook for an additional 2 minutes or until the cheese melts.
Slide the omelette onto a plate, optionally stuff with lettuce, and enjoy your warm, fluffy omelette!
See more:
- Keto Ground Beef Omelet
- Green Omelette with Avocado
- Ricotta Cheese and Parsley Omelette Rolls
- Minced Pork Omelette with Cheese
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Keto Bacon and Mushroom Omelette
Ingredients
- 3 Mushrooms medium size, raw
- 2 slices bacon
- 3 eggs
- 2 tbsp onion chopped
- 2 slices cheddar cheese
- Lettuce or watercress to taste optional
- Pinch salt
- Pinch pepper
Instructions
- Brunoise cut the onion. Slice the mushrooms and bacon into small chunks as well.
- Heat an 8-inch non-stick skillet coated with cooking spray over medium-high heat. Cook the onion and bacon in the pan. Once the bacon is toasted enough, toss in the mushrooms and remove from the heat.
- Beat the eggs in a mixing bowl. Flavor with sea salt and black pepper then add the cooked bacon, mushroom, and onion.
- Gently pour the egg mixture into the pan. Once the omelette starts to firm up, ease around the edges with a spatula. Lay the slices of cheddar cheese on one half of the omelette. Fold the other half onto the cheese.
- Leave in the pan for another 2 minutes then let the cooked omelette slide onto a plate.
- Fill the inside of the omelette with lettuce leaves if preferred. Serve immediately while still crispy and warm.
