A full-flavored and savory keto breakfast idea that'll keep you full for hours: a cheesy garlic mushroom omelette! It's Low Carb & Healthy with easy adaptations to make it Paleo as well!
Chop the mushrooms, onion, and garlic very finely.
Melt a bit of butter or vegetable oil in a frying pan and add the onion first.
Fry the onion on medium to high heat until translucent and add the garlic + mushroom.
Fry everything for approx. 5-10 minutes.
Season with salt and pepper.
While the mushrooms are frying in a separate pan, prepare the second pan by melting a tbsp of butter or cooking oil.
Beat the eggs with the cream (optional) and seasoning before adding them into the second frying pan.
Cook the omelette on medium heat for approx. 5-7 minutes until you can move the omelette in your pan.
Don't forget to stir the mushrooms in the other pan while making the omelette!
Add the fried mushrooms onto one half of your omelette. Leave the other half empty.
Grate a bit of cheese of your choice over the mushrooms.
Fold the mushroom by flipping the empty omelette half on top of the mushroom half.
Enjoy your garlic mushroom omelette while it's still hot.
Serving Size 1/2 omelette
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.