Omelet with bacon, cheese and olives
Eggs and bacon give this omelet plenty of protein and lasting satiety, while olives make the flavor more expressive without extra carbs. Cheese adds calcium and a denser texture, and parsley freshens the dish a little. It is an easy keto breakfast for two.
Chop bacon (110 g), onion (60 g), olives (30 g), parsley (10 g) and hard cheese (75 g). Heat olive oil (28 g) in a skillet and fry the bacon with onion for 5-7 minutes until the onion softens and the bacon lightly browns.
Beat eggs (200 g) with parsley (10 g), salt (3 g) and black pepper (1 g). Pour the egg mixture into the skillet with the bacon and onion.
Add hard cheese (75 g) and olives (30 g) on top. Cook over low heat for 2-3 minutes, stirring gently, until the omelet sets and the cheese starts to melt. Serve hot.
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