Low Carb Mushroom Swiss Omelet Recipes

MUSHROOM SWISS CHEESE OMELET

Steps:

• Stir cream into eggs.
• Sauté mushrooms and garlic in the butter, about 5-7 minutes in a 9-inch omelet. Add pepper flakes to taste, sprinkle in the chives and thyme.
• Stir the beaten eggs into the mushrooms over medium-high heat.
• Heat the remaining butter in pan over medium heat.
• Stir the eggs briskly with flat of a fork and continue stirring until mixture is nearly cooked, but still wet, sprinkle the shredded cheese over the surface before folding.
• Flipping one side over onto the other. If you have a hard time flipping you can cut in half then flip.
• Garnish with additional chives.

LOW CARB MUSHROOM SWISS OMELET

Steps:

• Wash, dry, and thinly slice the musrhooms.
• Saute the mushrooms in 1 tablespoon of butter in a frying pan, until tender. Remove from pan and set aside.
• Crack the eggs and whisk them together in a small bowl with a wire whisk, add sea salt (do not over-whisk, omelet will be tough).
• Melt 3 tablespoons of butter in frying pan over medium heat, and then add the egg mixture. Tip the pan so that the eggs will coat the entire pan.
• Cook eggs until the underside is lightly browned, and then scatter mushrooms and grated swiss over the top.
• Lift one side with a spatula and fold the omelet in half. Reduce heat and cook for about 30 more seconds so that the inside of the omelet will cook.
• Use a spatula to slide the omelet onto a plate and serve!

ULTIMATE LOW-CARB HAM AND CHEESE OMELET FOR TWO

Steps:

• Spray or lightly grease a large skillet and heat over medium heat.
• Beat eggs, heavy cream, salt, and pepper in a bowl. Pour eggs into the heated skillet, swirling the skillet to coat the bottom. Cover and let cook until eggs are firm, about 5 minutes.
• Top with Swiss cheese, ham, and green onions. Fold omelet in half over fillings; cook for 2 minutes more.

LOW CARB SATISFYING OMELET

Steps:

• Beat eggs and water together in a bowl.
• Add salt (I don't use salt due to the saltiness of the Canadian Bacon, but other people in my family want more) and pepper to egg mixture.
• Heat oil in frying pan or omelet pan over medium heat until bubbly.
• Pour in eggs and let cook until partly set on bottom, DO NOT FLIP EGGS OVER.
• Spoon Canadian Bacon, tomatoes, basil, onions or onion powder, and cheese on one half of the pan and flip empty half of eggs over the tomato mixture.
• Flip entire omelet over and cook until eggs are set.
• Note: If you're using Canadian Bacon that has not been pre-cooked fry it in the same pan you will use for the omelet before adding the EVOO(unless you're using one of those fancy omelet pans, which I don't).