Loaded Omelette (Keto)

Missing loaded potatoes? Then you willl LOVE this omelette!

Enjoy all the decadent deliciousness of loaded potatoes in the form of an omelette, all while keeping it keto / low carb too.

Ingredients

1 cup cheddar cheese, grated
1/4 cup sour cream
8 large eggs
6 slices of bacon, diced
1 small tomato, diced
1/2 small zucchini, diced
1 scallion, sliced
2 Tbsp heavy (35%) cream
Salt and pepper, to taste

Yields: 4 servings
Per serving*:
Calories: 385
Net carbs: 4
Protein (grams): 24
Fat (grams): 50

Prep time: 5 min
Cook time: 40 min
Total time: 45 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 375F.

In a large bowl, whisk together the eggs and heavy cream. Set aside.

In a large oven-safe skillet, heat the diced bacon over medium-high heat. Stirring frequently, sautee and brown slightly, about 5 min.

Add the diced tomato and zucchini. Stir and sautee about 2 min.

Pour the egg mixture into the skillet. Season with to taste with salt and pepper, and stir well.

Sprinkle the grated cheddar evenly over the top of the omelette and transfer the skillet to the oven.

Bake 25-30 min, until cooked through and the top is golden.

Remove from the oven and slice into 4 servings.

Plate each portion with a dollop of sour cream and sprinkle with the sliced scallion.

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Loaded Omelette (Keto)

Yield: 4

Author: Georgiana Elias

Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

Missing loaded potatoes? Then you willl LOVE this omelette! Enjoy all the decadent deliciousness of loaded potatoes in the form of an omelette, all while keeping it keto / low carb too.

Ingredients

• 1 cup cheddar cheese, grated
• 1/4 cup sour cream
• 8 large eggs
• 6 slices of bacon, diced
• 1 small tomato, diced
• 1/2 small zucchini, diced
• 1 scallion, sliced
• 2 Tbsp heavy (35%) cream
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375F.
2. In a large bowl, whisk together the eggs and heavy cream. Set aside.
3. In a large oven-safe skillet, heat the diced bacon over medium-high heat. Stirring frequently, sautee and brown slightly, about 5 min.
4. Add the diced tomato and zucchini. Stir and sautee about 2 min.
5. Pour the egg mixture into the skillet. Season with to taste with salt and pepper, and stir well.
6. Sprinkle the grated cheddar evenly over the top of the omelette and transfer the skillet to the oven.
7. Bake 25-30 min, until cooked through and the top is golden.
8. Remove from the oven and slice into 4 servings.
9. Plate each portion with a dollop of sour cream and sprinkle with the remaining sliced scallion.

Nutrition Facts

Calories

385

Fat (grams)

30

Net carbs

4

Protein (grams)

24

* Net carbs and other nutritional information may vary based on brand used