Keto Mushroom Spinach Omelet with Avocado
Keto Mushroom Spinach Omelet with Avocado
Ingredients
For the Omelet Filling
- 2 tablespoons ghee, divided
- 8 ounces cremini mushrooms, sliced
- 5 ounces fresh spinach
- 2 garlic, cloves, minced
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Omelets
- 8 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup cheddar cheese, shredded
For Serving
- 2 avocado, ripe, sliced
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Heat 1 tablespoon of ghee in a large non-stick skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned. Remove mushrooms from the skillet and set aside.
⏱️ 7 min
- 2
Add the minced garlic to the same skillet and cook for 30 seconds until fragrant. Add the fresh spinach, sea salt, and black pepper. Cook, stirring, until the spinach wilts completely, about 2-3 minutes. Return the cooked mushrooms to the skillet and stir to combine. Remove from heat and set aside.
⏱️ 4 min
- 3
In a medium bowl, whisk together the eggs, heavy cream, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper until well combined and slightly frothy.
⏱️ 2 min
- 4
Heat 1/2 tablespoon of ghee in an 8-inch non-stick skillet over medium-low heat. Pour 1/4 of the egg mixture into the skillet. Cook for 2-3 minutes, gently pushing the cooked edges towards the center and tilting the pan to allow uncooked egg to flow underneath, until the edges are set but the center is still slightly runny.
⏱️ 3 min
- 5
Sprinkle 1/4 of the shredded cheddar cheese over one half of the omelet. Spoon 1/4 of the mushroom and spinach filling onto the same half. Carefully fold the other half of the omelet over the filling. Cook for another 1-2 minutes until the cheese is melted and the omelet is heated through.
⏱️ 2 min
- 6
Slide the finished omelet onto a plate. Repeat steps 4 and 5 with the remaining ghee, egg mixture, cheese, and filling to make 3 more omelets.
⏱️ 12 min
- 7
Serve each omelet immediately with sliced avocado and a sprinkle of fresh chives.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Keto Mushroom Spinach Omelet with Avocado
Ingredients
For the Omelet Filling
- 2 tablespoons ghee, divided
- 8 ounces cremini mushrooms, sliced
- 5 ounces fresh spinach
- 2 garlic, cloves, minced
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Omelets
- 8 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup cheddar cheese, shredded
For Serving
- 2 avocado, ripe, sliced
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Heat 1 tablespoon of ghee in a large non-stick skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned. Remove mushrooms from the skillet and set aside.
⏱️ 7 min - 2
Add the minced garlic to the same skillet and cook for 30 seconds until fragrant. Add the fresh spinach, sea salt, and black pepper. Cook, stirring, until the spinach wilts completely, about 2-3 minutes. Return the cooked mushrooms to the skillet and stir to combine. Remove from heat and set aside.
⏱️ 4 min - 3
In a medium bowl, whisk together the eggs, heavy cream, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper until well combined and slightly frothy.
⏱️ 2 min - 4
Heat 1/2 tablespoon of ghee in an 8-inch non-stick skillet over medium-low heat. Pour 1/4 of the egg mixture into the skillet. Cook for 2-3 minutes, gently pushing the cooked edges towards the center and tilting the pan to allow uncooked egg to flow underneath, until the edges are set but the center is still slightly runny.
⏱️ 3 min - 5
Sprinkle 1/4 of the shredded cheddar cheese over one half of the omelet. Spoon 1/4 of the mushroom and spinach filling onto the same half. Carefully fold the other half of the omelet over the filling. Cook for another 1-2 minutes until the cheese is melted and the omelet is heated through.
⏱️ 2 min - 6
Slide the finished omelet onto a plate. Repeat steps 4 and 5 with the remaining ghee, egg mixture, cheese, and filling to make 3 more omelets.
⏱️ 12 min - 7
Serve each omelet immediately with sliced avocado and a sprinkle of fresh chives.
⏱️ 1 min