Mushroom Omelet (Low Carb)

Would you like to expand your repertoire of easily cooked meals? Then this delicious omelet is for you. Perfect if you want a strict low-carb breakfast.


  • 3 eggs
  • 1 oz. butter, for frying
  • 1 oz. shredded cheese
  • 15 onion
  • 2 – 3 mushrooms
  • salt and pepper


  1. Crack the eggs into a mixing bowl with a pinch of salt and pepper. Whisk the eggs into a batter with a fork.
  2. Add salt and spices.
  3. Melt butter in a frying pan and pour in the batter when the butter has melted.
  4. When the omelet begins to cook and get firm, but still has a little raw egg on top, sprinkle cheese, mushrooms and onion on top (optional).
  5. Using a spatula, ease around the edges of the omelet, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelet on to a plate.

Ketogenic low carb:

75% Fat

23% Protein

2% Carbs