This keto mushroom omelet recipe captivates at first with its simplicity and then with its unique flavor! It is especially good with chanterelles or porcini mushrooms, but you are free to experiment)
Cooking time 15 min.
Serving amount 1
Ingredients :
Egg 3 pcs.
Mushrooms 100g
Butter 30 g
Parmesan cheese 30 g
Onions 30 g
Salt and pepper to taste
Step 1
Put 20g of butter in a pan and turn on a medium heat. Once the butter has melted, add the chopped onions and fry for 2 to 3 minutes, until they begin to darken. Then add the mushrooms and fry until soft. If you take pre-cooked chanterelles or small mushrooms, frying will take no more than five minutes.
Remove the mixture from the frying pan.
Step 2
Break the eggs into a bowl, add salt and pepper and whisk until smooth. Put the remaining 10g of butter in the pan, allow to melt and pour in the future omelette
Step 3
Once the omelet has seized at the bottom and is still liquid on top, sprinkle it with grated Parmesan and place the mushrooms and onions on one half.
Gently pry the omelet from one side with a spatula and fold like a book.
Step 4
Turn off the heat, cover and let the omelet stand for about five minutes to cook
Bon appetit!
Energy Value per Serving
Calories from fat 387
Calories 510
Fats: 43g
Carbohydrates: 4 g
Fiber: 1 g
Digestible carbohydrates: 3 g
Protein: 25 g
