Gluten free
Primal
Ketogenic
Loaded veggie omelet
This Loaded Veggie Omelet is a gluten-free, primal, and ketogenic main course filled with eggs, cherry tomatoes, and basil. A nutritious dish packed with vitamins and minerals, perfect for a hearty breakfast or brunch.
Ingredients
US
shallot
1 small
garlic
1 tsp
mushroom
4
cherry tomatoes
8
fresh basil
1 Tbsp
spinach
0.5 cup
free range eggs
4
cheese
0.5 cup
olive oil
2 servings
Method
- Preheat the oven to warm or 170 degrees. Bring a small saute pan or small omelet pan to a warm.
- Saute the veggies using the olive oil starting with the shallot and garlic, adding the mushrooms until they are tender. Toss in the tomatoes and spinach and remove the pan from the heat.
- Pour a layer of the egg into a small omelet pan or small saute pan. As the egg starts to cook run a spatula around the edge to loosen the egg. Once the egg is almost cooked (slightly runny on the top) sprinkle half the basil, cheese, and sauteed veggies on to one side of the egg. Gently fold the egg over the filling.
- Slide the omelet onto a small oven safe plate and put it in the oven.
- Repeat for the second omelet!
Nutrition:
408 kcal
Carbs
9 g
Fat
32 g
Protein
21 g
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