Our delicious keto omelette is packed with nutrition that will keep you going all morning. It features three eggs, bacon, spinach, onion powder, and cheddar cheese. It's so easy and delicious you will want to make it again and again. Easy prep!
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The keto diet is all the rage right now so we have lots of people interested in the keto and keto-friendly recipes we share. Therefore, we are pleased to add this keto omelette to our collection of breakfast and brunch recipes. Not only is it keto friendly, but it’s packed with nutrition like vitamin A, vitamin C, calcium and iron, not to mention 27 grams of protein to keep you feeling full and satisfied longer. Egg dishes are popular at our house for that very reason!
What You’ll Love About This Recipe
Ingredients
- 1 tablespoon olive oil. To cook bacon and keep it from sticking in the pan.
- 4 strips bacon. Use low sodium bacon for a healthier option.
- 2 tablespoons butter. One tablespoon per omelette.
- 6 large eggs. Beaten.
- Salt and pepper. You can vary this according to your taste. I usually do ½ teaspoon salt and ¼ teaspoon pepper per omelette.
- 4 cups fresh spinach. This seems like a lot, but it will cook down in your skillet.
- 1 teaspoon onion powder. Adds flavor.
- ½ medium avocado. Sliced. Two slices per omelette and extra for garnish if desired. If you want to keep your carbohydrate count down, use less avocado or omit it altogether.
- 2 teaspoons fresh basil. Chopped. You can substitute dried basil. Cut the amount to ½ teaspoon dried basil.
Instructions
Repeat steps 6-9 for the second omelette. Serve warm with sliced avocados.
Click here to learn how to make this keto omelette in a visual story.
Cook Time
It will take about 25-30 minutes to cook two omelettes, give or take a few minutes. All in all this is a very quick breakfast!
Tips for Success
Tips for Success A few tips to get you off and running to make the perfect omelette:
- Use a non-stick skillet. A non-stick skillet will make it easier to lift the edges of the eggs as necessary cook and achieve a beautiful omelette.
- Blend the eggs in a blender, along with salt and pepper, before adding them to the skillet. This will make for a fluffier omelette.
- When the egg edges begin to set, gently lift the edge and push it toward the center of the pan. Then gently tilt the pan so that the uncooked liquid can flow underneath. Continue working your way around the perimeter as necessary until no liquid egg remains.
- When adding the filling, only add it to one half of the omelette then use a heatproof spatula to cover that half with the unfilled half.
Nutrition Info
This information is an estimate and is calculated per omelette. This recipe makes two omelettes. The accuracy of this information is not guaranteed.
- Calories: 546
- Carbohydrates: 9 grams. This may seem a bit high to some folks on the keto diet. If you want to go lower, reduce the amount of avocado or omit it altogether.
- Protein: 27 grams.
- Total Fat: 45 grams
- Saturated fat: 15 grams.
- Sodium: 606 milligrams. I used regular bacon. If you are concerned about sodium, try a low sodium bacon.
- Sugar: 1 gram.
Related Recipes
Even more egg recipes to enjoy.
- California Omelette
- Vegetable Omelette
- Tuna Omelette
- Bacon Egg and Cheese Breakfast Cups
- Western Omelette
- Tomato Omelette
- Greek Omelette
See more egg recipes →
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Keto Omelette
Our delicious keto omelette is packed with nutrition that will keep you going all morning. It features three eggs, bacon, spinach, onion powder, and cheddar cheese. It's so easy and delicious you will want to make it again and again. Easy prep!
Print Recipe Save Rate
Ingredients
- 1 tablespoon olive oil
- 4 strips bacon
- 2 tablespoons butter
- 6 large eggs beaten
- salt and pepper You can vary this according to your taste. I usually do ½ teaspoon salt and ¼ teaspoon pepper per omelette.
- 4 cups fresh spinach
- 1 teaspoon onion powder
- ½ medium avocado Sliced. Two slices per omelette and extra for garnish.
- 2 teaspoons fresh basil Chopped. You can substitute dried basil. Cut the amount to ½ teaspoon dried basil.
Instructions
- Add olive oil to medium non-stick skillet over medium heat. Allow oil to heat for 2-3 minutes.
- Add chopped bacon and cook for 3-4 minutes, stirring frequently.
- Add spinach and cook until spinach cooks down and wilts, about 3-4 minutes.
- Stir in onion powder. Remove bacon mixture to a bowl and set aside. Wipe skillet with a paper towel.
- Add eggs and salt and pepper to a blender and blend for about 1 minute. Alternatively, you can add the eggs and salt and pepper to a medium bowl and whisk vigorously for 1-2 minutes. Melt 1 tablespoon butter in skillet over medium heat.
- Reduce heat to low-medium. Add half of the egg mixture and cook until warmed and the edges are beginning to set, about 30 seconds. Using a heatproof spatula, lift the cooked edges and gently push them toward the center. At the same time, lift and tilt the pan to allow the liquid egg on top to flow underneath, then cook for 30 seconds longer. Repeat as necessary along the perimeter until no liquid egg remains.
- When the eggs are almost set but still moist on top, sprinkle half of the spinach/bacon mixture on one side of the omelette.
- Sprinkle ½ of cheese, basil and a couple of avocado slices on top of bacon mixture. Cook for 30 seconds to 1 minute longer.
- Using a wide spatula, fold the untopped half of the omelette over the filled half. Allow to cook about 30 seconds longer to allow the cheese to melt and the omelette to meld together. Slide the omelette onto a serving plate.Repeat steps 6-9 for the second omelette. Serve warm with sliced avocados.
Notes
Tips for Success A few tips to get you off and running to make the perfect omelette:
- Use a non-stick skillet. A non-stick skillet will make it easier to lift the edges of the eggs as necessary cook and achieve a beautiful omelette.
- Blend the eggs in a blender, along with salt and pepper, before adding them to the skillet. This will make for a fluffier omelette. Adding milk or cream is not necessary.
- When the egg edges begin to set, gently lift the edge and push it toward the center of the pan. Then gently tilt the pan so that the uncooked liquid can flow underneath. Continue working your way around the perimeter as necessary until no liquid egg remains.
- When adding the filling, only add it to one half of the omelette then use a heatproof spatula to cover that half with the unfilled half.
Nutrition
Calories: 546kcal | Carbohydrates: 9g | Protein: 27g | Fat: 45g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 602mg | Sodium: 606mg | Potassium: 884mg | Fiber: 5g | Sugar: 1g | Vitamin A: 6706IU | Vitamin C: 22mg | Calcium: 157mg | Iron: 5mg
Servings: 2 omelettes
Calories: 546kcal
