Herbed Omelet with Avocado and Bacon

Original recipe posted at PeaceLoveAndLowCarb.com as a guest post.

I love creating recipes for Kyndra's blog, Peace, Love and Low-Carb. For this month, I created Herbed Omelet for the Fat Fast that you can find here. There are not enough healthy breakfast and dinner ideas that can be made in just a few minutes, so I hope you'll enjoy this one!

Just like my previous (Mediterranean Low-Carb Chicken Risotto) recipe I did for Kyndra's blog, this recipe is keto-friendly, easy to prepare and made from commonly found ingredients.

This is the type of meal I could eat every single day, especially since I grow my own herbs. You can add smoked salmon, cream cheese or slow-cooked meat on top to make a satisfying meal.

Step-by-step

1. Crack the eggs into a bowl and add finely chopped herbs and parmesan cheese. If you don’t have basil and oregano, use chives, parsley or the green part of one spring onion.

2. Heat a skillet greased with ghee (or butter, coconut oil) over medium-high heat. Once hot, pour the egg mixture in and lower the heat. Use a spatula to bring in the omelet from the sides towards the centre for the first 30 seconds. This will ensure even cooking.

3. When the top seems firm, flip on the other side for just about 30 seconds. Alternatively, you can fold the omelet in half and cook for another 30-60 seconds. Do not cook for too long or the omelet will be dry.

4. When done, place on a serving plate and top with crisped up bacon and sliced avocado. Serve immediately or refrigerate for up to a day. Reheat before serving.

   

Recipe

Herbed Omelet with Avocado and Bacon

★★★★★4.9 (52 ratings)

This low-carb omelet is an easy keto breakfast meal that is packed with flavor from fresh herbs, healthy fats ...

Hands on

10m

Overall

10m

Servings

1

3.2 g

Net carbs

28.6 g

Protein

62.2 g

Fat

703

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

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Ingredients makes 1 serving

• 2 large eggs
• ¹/₂ cup grated parmesan cheese (30 g/ 1 oz)
• 1 tbsp basil, freshly chopped
• ¹/₂ tbsp oregano, freshly chopped
• 2 tbsp ghee, butter or coconut oil (30 ml)
• pinch sea salt
• ¹/₂ small avocado (50 g/ 1.8 oz)
• 1 slice bacon, crisped up (30 g/ 1 oz)

Instructions

1. Crack the eggs into a bowl and add finely chopped herbs and parmesan cheese. If you don’t have basil and oregano, use chives, parsley or the green part of one spring onion.

2. Heat a skillet greased with ghee (or butter, coconut oil) over medium-high heat. Once hot, pour the egg mixture in and lower the heat. Use a spatula to bring in the omelet from the sides towards the centre for the first 30 seconds. This will ensure even cooking.

3. When the top seems firm, flip on the other side for just about 30 seconds. Alternatively, you can fold the omelet in half and cook for another 30-60 seconds. Do not cook for too long or the omelet will be dry.

4. When done, place on a serving plate and top with crisped up bacon and sliced avocado. Serve immediately or refrigerate for up to a day. Reheat before serving.

Nutrition per serving, 1 omelet

Carbs 2%Protein 17%Fat 81% of calories

Net carbs

3.2 g

Total carbs

7.1 g

Fiber

3.9 g

Sugars

1 g

Protein

28.6 g

Fat

62.2 g

Saturated fat

29.6 g

Calories

703 kcal

Sodium

1,029 mg · 44.7% RDA

Magnesium

50 mg · 12.6% RDA

Potassium

517 mg · 25.8% EMR

Nutrition by ingredient

Per 1 omelet	Net carbs	Protein	Fat	kcal
Egg, whole, fresh, raw (free-range or organic eggs)	0.7 g	12.6 g	9.5 g	143
Parmesan cheese	1 g	10.7 g	7.7 g	118
Basil, fresh	0.1 g	0.2 g	0 g	1
Oregano, fresh	0.5 g	0 g	0 g	5
Ghee	0 g	0 g	30 g	272
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Avocado, fresh	0.9 g	1 g	7.3 g	80
Bacon, streaky (high fat content), organic	0 g	4.1 g	7.5 g	84
Total	3.2 g	28.6 g	62.2 g	703

Serving size 1 omelet

• Gluten free
• Nut free
• Nightshade free
• Coconut free
• Fish free
• Shellfish free
• Beef free