How to Make Keto Omelet with Zucchini and Chanterelle Mushrooms - A Step-by-Step Guide

Looking for a delicious and healthy breakfast option that fits into your keto lifestyle? This Keto Omelet with Zucchini and Chanterelle Mushrooms is the perfect dish to start your day off right. Packed with protein and low in carbohydrates, this omelet is not only good for you but also incredibly satisfying and flavorful.

What makes this omelet so special is the combination of fresh zucchini and earthy chanterelle mushrooms. The zucchini adds a refreshing and light taste to the dish, ...

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Ingredients

  • 1 tablespoon salted butter
  • 1 clove garlic, finely chopped
  • ⅓ medium zucchini, thinly sliced
  • 4 chanterelle mushrooms, thinly sliced
  • 2 eggs, beaten
  • ¼ cup shredded mozzarella cheese
  • salt and pepper to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Servings: 1
  • Yield: 1 serving

  • Melt butter in a non-stick skillet over high heat. Cook and stir garlic until quite crispy and golden brown, 2 to 3 minutes. Reduce heat to medium. Add zucchini and chanterelle mushrooms. Cook and stir until golden brown, about 5 minutes.
  • Increase heat to medium-high and spread zucchini and mushrooms over the bottom of the skillet. Pour in eggs. Pick up skillet and tilt to spread egg evenly. Working quickly, sprinkle in cheese and season with salt and pepper. Reduce heat to medium. Watch for the top of the omelet to begin bubbling and give the pan a wiggle to loosen the base. When cheese has melted on top and egg has the desired consistency, fold omelet over and serve.
  • Nutrition

    264 cal.

    • Total Fat: 20g
    • Saturated Fat: 10g
    • Cholesterol: 358mg
    • Sodium: 379mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 13g
    • Vitamin C: 9mg
    • Calcium: 62mg
    • Iron: 3mg
    • Potassium: 236mg