These 5 easy keto low carb omelets make for a delicious breakfast every day of the week. Just a few ingredients to make these tasty omelets which are all under 5g net carbs!
You might also like this low carb breakfast pizza!
I recently went on a egg fast. I won’t go into all the gory details but needless to say I needed to come up with some keto or low carb recipes with minimal ingredients and of course eggs.
Since I love eggs this was not much of a problem but I only lasted 1 full day on the egg fast. However I did come up with a few great omelets. So today I wanted to share with you my 5 easy keto low carb omelets that I have been eating lately. They were delicious and all were less than 5g net carbs.
A quick note: I consider these omelets keto too because they follow the basic macros of keto eating for me. They are roughly 70-75% fat, 5% carbs and 20-25% protein.
Basic Omelet Recipe & Technique
Here is the gist of how to make these yummy low carb omelets.
- Add a teaspoon of butter to an omelet pan and wait until it starts to melt and sizzle.
- Meanwhile whisk 3 eggs and whatever herbs or spices you are using and pour into the sizzling pan.
- Next cover the pan with a lid and turn the heat down to medium low.
- After a few minutes take off the lid and add the cheese and cover again.
- When a few minutes have passed, take off the lid and make sure the omelet is cooked through.
- Slide off the pan and fold it onto a plate.
Easy peasy. I got this technique from a fiction book I read years ago and have used it ever since. Now on to our omelets.
Buffalo Blue Cheese Omelet
With the egg fast you eat just eggs, fats and cheese and that’s not hard to do with an omelet. So when thinking of cheeses to use I came up with this buffalo flavored omelet because I had a lot of leftover blue cheese. I added 1 teaspoon of hot sauce to the butter in the pan and when the omelet started setting up, I added the blue cheese and 2 more teaspoons of hot sauce. This is my favorite omelet because I have a thing about buffalo flavoring.
1 teaspoon butter + 3 eggs + 2 tablespoons blue cheese + 3 teaspoons hot sauce
303 cals / 22.2g fat / 3.4g carbs / 0g fiber / 21.7g protein = 3.4g net carbs
Greek Feta Cheese Omelet
Moving on down the cheese spectrum I also had some feta cheese on hand. So I added a bit of lemon zest and oregano to the beaten eggs and sprinkled feta cheese in after it set up. This too was very delicious!
1 teaspoon butter + 3 eggs + 1/4 cup feta cheese +1/4 teaspoon oregano + zest of 1/2 lemon
418 cals / 33.9g fat / 3.1g carbs / 0.2g fiber / 23.5g protein = 2.9g net carbs
Mexican Green Chile Omelet
I got the idea for this one because my husband has a million Anaheim chiles in the garden. So I just added the spices and green chiles (you can use canned) to the eggs and the cheese once it set. Delicious!
1 teaspoon butter + 3 eggs + 1/4 cup cheddar cheese +1 tablespoon diced green chiles + 1/8 teaspoon cumin + 1/8 teaspoon chili powder + 1/8 teaspoon garlic powder
361 cals / 26.7g fat / 3g carbs / 0.1g fiber / 25.2g protein = 2.9g net carbs
Cheddar Chive Omelet
Cheddar and chives doesn’t just work great with potatoes, it’s great with eggs too. Add the chives to the beaten eggs and the cheese once the omelet starts to set. Simple but tasty.
1 teaspoon of butter + 3 eggs + 1 tablespoon of chopped chives + 1/4 cup cheddar cheese, shredded
427 cals / 34.4g fat / 3.5g carbs / 0.1g fiber / 25.3g protein = 3.4g net carbs
Italian Ricotta Cheese Omelet
This omelet had a few more carbs but it was worth it! I love basil and sun dried tomatoes together and they didn’t disappoint in this omelet! See recipe below for the instructions.
444 cals / 35g fat / 5.7g carbs / 0.8g fiber / 25.5g protein = 4.9g net carbs
I hope you liked these 5 keto low carb omelets. They really are tasty, filling and can be eaten for breakfast, lunch or dinner. Enjoy!
Italian Ricotta Cheese Keto Omelet
- 1 teaspoon of butter
- 3 eggs
- 2 tablespoons of ricotta whole milk
- 1 tablespoon of fresh basil chopped
- 2 tablespoons of mozzarella shredded
- 2 tablespoons of sun dried tomatoes chopped
Add a teaspoon of butter to an omelet pan and wait until it starts to melt and sizzle.
Meanwhile whisk 3 eggs, basil and sun dried tomatoes and pour into the sizzling pan.
Next cover the pan with a lid and turn the heat down to medium low.
Mix the ricotta and mozzarella cheese together.
After a few minutes take off the lid and add the cheeses and cover again.
When a few minutes have passed, take off the lid and make sure the omelet is cooked through.
Slide off the pan and fold it onto a plate.