Mexican omelet
Eggs provide complete protein, while jalapeno and tomato make this omelet bright without heavy sauces or extra carbs. A small amount of cheese adds calcium and a firmer texture, and sauteed onion softens the flavor. The result is a quick keto breakfast that is filling and easy to make.
Finely chop onion (50 g), jalapeno (15 g) and tomato (60 g). Heat butter (14 g) in a skillet and fry the vegetables for 3 minutes over medium heat until the onion softens.
Beat eggs (150 g) with salt (2 g) and black pepper (1 g). Pour the egg mixture into the skillet and cook for about 2 minutes, stirring gently so the omelet stays tender.
Add hard cheese (40 g), spread it over the hot omelet and cook for another 1-2 minutes until the cheese starts to melt. Remove from the heat and serve right away.
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