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Ingredients15 m servings 312 cals
Original recipe yields 1 servings (1 omelet)
- Whisk eggs and heavy cream together in a bowl until smooth.
- Melt coconut oil in a skillet over medium heat. Pour in egg mixture and cover skillet with a lid. Cook until eggs begin to set, about 5 minutes. Fold omelet in half; cover and continue cooking until firm, about 5 minutes more. Transfer to a plate using a flat spatula.
- Cook's Notes:
- Either natural or aroma-free coconut oil are delicious. Butter can also be used in place of coconut oil.
- Add cheese, pre-cooked meat, spices, leftovers, Keto-friendly vegetables, etc. when omelet is half-cooked, if desired. Keep an eye on your eggs - they are easy to overcook.
Per Serving: 312 calories; 29 g fat; 1.2 g carbohydrates; 12.9 g protein; 392 mg cholesterol; 146 mg sodium. Full nutrition
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