Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, keto vegetable stuffed cheese omelette. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
If you like spice, top your omelet with your favorite keto-friendly hot sauce. Learn how to make a keto omelette for breakfast, lunch, or dinner. It is an excellent way to use up leftover vegetables, precooked meat, and fresh herbs.
Keto Vegetable stuffed Cheese Omelette is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Keto Vegetable stuffed Cheese Omelette is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have keto vegetable stuffed cheese omelette using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Keto Vegetable stuffed Cheese Omelette:
- Get 3 Eggs
- Get 1/3 Broccoli floret diced (medium)
- Prepare 1/2 Onion diced (medium)
- Get 1/2 Green Capsicum diced (medium)
- Get 1 Green Chilli diced [Optional]
- Get as per taste Salt
- Prepare as per taste Black Pepper
- Get 3 tbsp Olive Oil
- Prepare 50 gms grated Cheddar [Divide into 3 parts]
Let the eggs finish cooking, then gently fold or roll your omelette. Sprinkle shredded cheese on top of the omelette. Let the omelette cook another minute or so, until the filling is warmed through and melty. Move the finished omelette to a plate, and continue making the rest of the omelettes.
Instructions to make Keto Vegetable stuffed Cheese Omelette:
- Put 1 tbsp olive oil on a non stick pan and transfer all the vegetables to the pan and let stir-fry them for 2 minutes. Add salt for taste if required. Transfer and divide the stir-fried vegetables into two parts, one for stuffing of each omelette.
- Crack 3 eggs in a bowl and whisk them. Add salt and pepper according to taste and whisk. Add 1 part of grated cheddar cheese to the egg and whisk.
- Pour 1 tbsp olive oil to the frying pan and transfer one half of the egg content into the frying pan. Fry the eggs like a normal omelette.
- Add one part of the fried vegetables on the omelette and spread it evenly on one semi-circle of the omelette. Add one part of grated cheddar cheese, first on the perimeter of the semi-circle of the omelette, then on top of the vegetables. Roll the other semi-circle on top of the one with vegetables. Press gently on the edges so as the two sides stick with cheese. Cook from both the sides of the stuffed omelette.
- After one omelette is made, repeat step 3 & 4 for the remaining part of the omelette.
- Serve the two omelettes hot. If needed, you can top it up with more cheese.
The Keto Parmesan Crusted Cheese Omelet is an Egg Fast friendly Monterey Jack cheese stuffed omelet crusted in the umami buttery flavor of parmesan cheese topped with an equally savory aioli. During my Egg Fast, I wanted to dress up the typical omelet to keep from getting bored with eggs, yet obviously keep to the rules of the Egg Fast. Ground venison is the base for this venison soup recipe. Packed with nutritious vegetables and loaded with fiber too! Makes a huge quantity perfect for freezing.
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