If you’re looking for a quick breakfast that not only satisfies your hunger but also keeps you on track with your keto diet, look no further than this Ham and Cheese Omelet. It’s simple to prepare, packed with protein, and bursting with flavor, making it the perfect start to your day.
This recipe will show you how to whip up a fluffy and cheesy omelet in just minutes. The combination of savory ham and melty cheese creates a delightful blend that will keep you full and energized. Whether you’re a busy professional or just someone who enjoys a hearty breakfast, this omelet is your answer.
The Perfect Keto Ham and Cheese Omelet
This keto Ham and Cheese Omelet is rich and satisfying, featuring fluffy eggs enveloping tender pieces of ham and gooey melted cheese. It’s a delightful breakfast option that is low in carbs but high in flavor.
With a creamy texture and a delicious savory punch, this omelet is sure to become a staple in your morning routine.
Ingredients
- 3 large eggs
- 1/4 cup diced ham
- 1/4 cup shredded cheese (cheddar or your choice)
- 1 tablespoon butter
- Salt and pepper to taste
- Chopped fresh herbs for garnish (optional)
Instructions
- Whisk the Eggs: In a bowl, crack the eggs and whisk them until well beaten. Season with salt and pepper.
- Heat the Pan: In a non-stick skillet, melt the butter over medium heat until it sizzles.
- Cook the Omelet: Pour the beaten eggs into the skillet, tilting the pan to evenly distribute them. Let the eggs cook for about 2 minutes until the edges start to set.
- Add Ham and Cheese: Sprinkle the diced ham and shredded cheese over one half of the omelet. Allow it to cook for another minute until the cheese melts.
- Fold and Serve: Gently fold the omelet in half over the filling. Let it cook for another minute, then slide it onto a plate. Garnish with fresh herbs if desired.
Cook and Prep Times
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
Nutrition Information
- Servings: 1 omelet
- Calories: 380kcal
- Fat: 28g
- Protein: 30g
- Carbohydrates: 2g
