Low Carb Mushroom Swiss Omelet – a delicious recipe with eggs, salt, butter, fresh mushrooms, swiss cheese. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Wash, dry, and thinly slice the musrhooms.
2
Saute the mushrooms in 1 tablespoon of butter in a frying pan, until tender. Remove from pan and set aside.
3
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).
4
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.
5
Cook eggs until the underside is lightly browned, and then scatter mushrooms and grated swiss over the top.
6
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.
7
Use a spatula to slide the omelet onto a plate and serve!
313
kcal
Calories
26
g
Fat
3
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 eggs, 1 pinch sea salt, 4 tablespoons butter, 1/2 lb fresh mushrooms, and more.
Yes, Low Carb Mushroom Swiss Omelet falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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