Italian Melt Omelet

There is nothing that I love more than a quick, tasty and filling lunch. Or breakfast.

This low-carb omelette (or omelet for my American friends) is so easy to put together but is full of all of the delicious flavours of Italy. Creamy fresh mozzarella meets salty prosciutto, and they get together with their best friends, tomato and basil, and party together in your mouth.

If you wanted to turn it into a full meal, you could pop a nice keto friendly side salad with it and you’d be good to go. Enjoy!

Step-by-step

1. Pour 1 tablespoon of the the olive oil into an omelette pan and place over medium heat.

2. While heating, quarter the tomatoes, shred the basil and chop the prosciutto and mozzarella into small pieces.

3. Break the eggs into a bowl, season to taste, and whisk until frothy, then pour into the heated pan. Leave to cook for a minute, then run a spatula gently around the underside.

   

4. Cook until the top and centre look almost set, then scatter the mozzarella, prosciutto, tomatoes and basil over one half of the omelette.

   

5. Fold the omelette over the fillings, turn the heat off and leave to sit for a minute. Drizzle with the remaining 1 teaspoon of olive oil.

6. Slide the omelette on to a plate and eat while hot. I prefer to eat my omelette when it is fresh cooked, but you could store it in a covered container in the fridge for up to three days and reheat it prior to eating.

   

Recipe

Italian Melt Omelet

★★★★★4.8 (144 ratings)

The easiest low-carb breakfast omelette prepared in just 10 minutes! Start your day with a meal high in ...

Hands on

5m

Overall

10m

Servings

1

3.6 g

Net carbs

36.7 g

Protein

42.7 g

Fat

555

kcal

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

US + metricMetricUS

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Ingredients makes 1 serving

• 1 tbsp + 1 tsp extra virgin olive oil (35 ml)
• 6-8 cherry tomatoes (60 g/ 2.1 oz)
• 1 tbsp freshly chopped basil
• 2 slices prosciutto di Parma (20 g/ 0.7 oz)
• few slices fresh mozzarella (50 g/ 1.8 oz)
• 3 large eggs
• salt and pepper, to taste

Instructions

1. Pour 1 tablespoon of the the olive oil into an omelette pan and place over medium heat.

2. While heating, quarter the tomatoes, shred the basil and chop the prosciutto and mozzarella into small pieces.

3. Break the eggs into a bowl, season to taste, and whisk until frothy, then pour into the heated pan. Leave to cook for a minute, then run a spatula gently around the underside.

4. Cook until the top and centre look almost set, then scatter the mozzarella, prosciutto, tomatoes and basil over one half of the omelette.

5. Fold the omelette over the fillings, turn the heat off and leave to sit for a minute. Drizzle with the remaining 1 teaspoon of olive oil.

6. Slide the omelette on to a plate and eat while hot. I prefer to eat my omelette when it is fresh cooked, but you could store it in a covered container in the fridge for up to three days and reheat it prior to eating.

Nutrition per serving

Carbs 3%Protein 27%Fat 70% of calories

Net carbs

3.6 g

Total carbs

4.5 g

Fiber

0.9 g

Sugars

2.2 g

Protein

36.7 g

Fat

42.7 g

Saturated fat

13 g

Calories

555 kcal

Sodium

795 mg · 34.5% RDA

Magnesium

33 mg · 8.22% RDA

Potassium

406 mg · 20.3% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Olive oil, extra virgin	0 g	0 g	13.5 g	119
Olive oil, extra virgin	0 g	0 g	4.5 g	40
Tomatoes, cherry, fresh, all varieties	1.1 g	0.4 g	0.2 g	10
Basil, fresh	0.1 g	0.2 g	0 g	1
Prosciutto di Parma (Parma ham)	0 g	5.1 g	2.3 g	43
Mozzarella cheese, fresh (for salads)	1.4 g	12.1 g	8 g	127
Egg, whole, fresh, raw (free-range or organic eggs)	1.1 g	18.8 g	14.3 g	215
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	3.6 g	36.7 g	42.7 g	555

• Gluten free
• Nut free
• Coconut free
• Fish free
• Beef free