Keto Omelette
Meet the keto omelette that is my new favourite meal in under 30 minutes. Easy, delicious and less than 6 ingredients.
Servings: 2 people
Calories: 393kcal
Equipment
- oven
Ingredients
- 6 eggs
- 1 tablespoon sour cream
- 1 tablespoon parmesan finely grated
- Salt and pepper to taste
- 4 slices Swiss cheese provolone or Monterey Jack cheese
- 150 g shaved leg ham
Instructions
CONVENTIONAL METHOD
- Preheat the oven to 180°C. Line a 28cm x 22cm baking tray with baking paper.
- Place the eggs, sour cream and parmesan into a large bowl; whisk to combine.
- Pour the mixture into the prepared baking tray. Bake for 10 minutes.
- Remove from the oven and cover with a silicone mat. Flip the omelette gently onto the silicone mat, topside down and remove the baking paper (and place the paper back into the baking tray). Layer the omelette with cheese and top with the ham. Roll the omelette over lengthwise. Lift and place seam side down onto the baking paper. Return to the oven and bake for a further 5 minutes or until the cheese has melted. Cut to serve.
THERMAL METHOD
- Preheat the oven to 180°C. Line a 28cm x 22cm baking tray with baking paper.
- Place the eggs, sour cream and parmesan into the mixer bowl; mix 15 sec/speed 5.
- Pour the mixture into the prepared baking tray. Bake for 10 minutes.
- Remove from the oven and cover with a silicone mat. Flip the omelette gently onto the silicone mat, topside down and remove the baking paper (and place the paper back into the baking tray). Layer the omelette with cheese and top with the ham. Roll the omelette over lengthwise. Lift and place seam side down onto the baking paper. Return to the oven and bake for a further 5 minutes or until the cheese has melted. Cut to serve.
Notes
SUBSTITUTIONS
Swap the sour cream for nut milk and omit the cheese for a dairy free omelette.
Any fillings of choice can be used. SERVE
The omelette is perfect hot or cold. COOKING METHOD
After baking, filling and rolling the omelette can be be lightly toasted on a sandwich press if preferred. Sprinkle with a little cheese over the top before toasting for a crispy cheesy coating. STORAGE
The omelette will keep in the fridge for up to 3 days. This makes this recipe perfect as a keto lunchbox meal for the whole family.
Swap the sour cream for nut milk and omit the cheese for a dairy free omelette.
Any fillings of choice can be used. SERVE
The omelette is perfect hot or cold. COOKING METHOD
After baking, filling and rolling the omelette can be be lightly toasted on a sandwich press if preferred. Sprinkle with a little cheese over the top before toasting for a crispy cheesy coating. STORAGE
The omelette will keep in the fridge for up to 3 days. This makes this recipe perfect as a keto lunchbox meal for the whole family.
Nutrition
Serving: 1serve | Calories: 393kcal | Carbohydrates: 1g | Protein: 34g | Fat: 27g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 542mg | Sodium: 1127mg | Potassium: 415mg | Fiber: 1g | Sugar: 1g | Vitamin A: 892IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 3mg | Magnesium: 33mg | Net Carbs: 0g