High-Protein Open Omelette Recipe

High-Protein Open Omelette with Fresh Herbs and Cheddar

This is from The Low Carb Weight Loss Cookbook

Rather than the traditional folded omelette, I love this simple open version. It’s quick to make, endlessly adaptable and a great way to use up leftovers while adding more protein and variety to your meals.

Ingredients

Serves :1

2 eggs
salt and freshly ground black pepper
1 knob of butter
20g smoked or mature cheddar cheese, grated (optional)
small handful of fresh herbs, roughly chopped (such as dill, parsley or coriander)

Optional protein toppings
100g cooked ham, chopped

100g bacon, chopped

100g cooked chicken, chopped

100g tuna, drained

100g cooked salmon

100g smoked salmon

Optional extras
Roasted vegetables
A few drops of hot sauce
A pinch of chili flakes

Make sure you have a warm plate ready and everything you need to hand to work quickly.

Crack the eggs into a bowl, add plenty of black pepper and a pinch of salt and whisk with a fork.

Melt the butter in a non-stick frying pan (that has a lid) over a medium heat. Swirl it around to coat the base of the pan. Increase the heat to medium high and add the eggs. Use a spatula to move the eggs around for about a minute, criss-crossing the pan to get the runny eggs to the bottom but making sure there are no holes in the omelette. When the outer edges become opaque, run the spatula around the rim of the pan to loosen it. Shake the pan to make sure the omelette can slide.

Scatter the herbs, ham, if using, and cheese over the omelette and put the lid on. Leave for 2 minutes or until the eggs are cooked to your liking. Serve straight away.

Per Serving:

Per omelette: 2g net carbs, 0.4g fibre, 16.1g protein, 24.2g fat, 293kcal. Per omelette with ham: 2g net carbs, 0.4g fibre, 38.7g protein, 33.2g fat, 471kcal

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High-Protein Open Omelette Recipe