Filled with sautéed veggies and melty Mexican cheese, this simple omelette is a nutritious, delicious way to start your day. Naturally keto, low carb, and gluten free, it’s loaded with protein, healthy fats, and fresh flavors to keep you full and satisfied ’til lunch.
Ingredients
For the Omelette
▢ 3 large eggs
▢ ¼ cup milk of choice
▢ 1 tablespoon olive oil or other neutral oil
▢ 3 tablespoons chopped yellow onion
▢ ¼ cup chopped bell pepper green, red, yellow, or orange
▢ half of one Roma tomato diced
▢ ¼ cup shredded Mexican cheese
Instructions
1) Crack eggs directly into medium bowl. Add milk of choice, then whisk ingredients together vigorously until mixture is pale and foamy, with no streaks of yolks or egg whites remaining. Set egg mixture aside.
2) Heat medium skillet over medium heat. When pan is hot, add olive oil and swirl pan to coat. Heat skillet until oil is hot and shimmery, then add onion, bell pepper, and tomato. Sauté 3 minutes or until vegetables are tender, then transfer vegetables to small bowl.
3) Carefully and quickly wipe skillet out with paper towels. Add more oil if needed, then pour egg mixture into center of hot skillet. Use spatula to spread egg mixture out to edges of skillet, then cook eggs, undisturbed, until almost fully set, approximately 2 to 3 minutes.
4)Spread sautéed vegetables evenly over top of omelette, then sprinkle shredded cheese over. Let omelette cook, undisturbed, 1 to 2 minutes or until cheese has melted.
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