Omelet with mushrooms
Eggs provide plenty of protein and good satiety, while mushrooms and onion deepen the flavor without adding many carbs. Cheese adds calcium and makes the filling creamier. The result is a simple hot breakfast that fits well into a keto routine.
Slice mushrooms (30 g) and onion (20 g). Crack eggs (150 g) into a bowl, add salt (2 g) and black pepper (1 g), then beat with a fork until smooth.
Melt butter (30 g) in a skillet. Pour in the eggs and cook over medium heat until the omelet starts to set around the edges.
Spread mushrooms (30 g), onion (20 g) and hard cheese (30 g) on top. Fold the omelet in half and cook for another 2-3 minutes until the cheese melts and the omelet lightly browns. Serve right away.
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