Onion and Tomato Omelette

Omelets are a delicious keto friendly breakfast.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk the eggs and the heavy cream (if using) in a small bowl. Season with salt and pepper and set aside.

Step 2

Heat the oil in a skillet over medium-high heat. Once hot, add the onion, season with salt and pepper, and saute a few minutes until softened. Remove the onion.

Step 3

If necessary, add a bit more oil to the skillet and once hot, pour in the eggs. Let the eggs cook for a few minutes over medium heat. You can cover with a lid to speed up the cooking process, or carefully lift the omelet to allow the uncooked egg to flow underneath to cook faster.

Step 4

Add the onion and cheese to one side of the omelet and fold the other half over to create a half-moon shape. Cook until eggs are fully cooked, flipping once.

Step 5

Plate the omelet, sprinkle with chives and sour cream if desired. Serve with slicedvcherry tomatoes.

Step 6

It’s ok to substitute other keto veggies, such as asparagus, mushrooms, broccoli, or bell peppers.

Step 7

Instead of sour cream, you can top this omelet with some avocado or guacamole, if you like.