Vegetables, cheese, and savory meat make this a perfect keto meal for my weekday mornings, especially with sauteed garlic, which adds an additional flavor punch to the overall dish.
1 tablespoon butter
¼ cup chopped onion
¼ cup chopped red bell pepper
¼ cup chopped green bell pepper
½ teaspoon minced garlic
¼ cup diced cooked ham
2 eggs, beaten
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
¼ cup shredded Cheddar cheese
In a medium nonstick skillet over medium-high heat, melt the butter.
Add the onion, red bell pepper, green bell pepper, garlic, and ham. Saute until the ham is crisp, about 2 minutes.
In a small bowl, beat the eggs with the salt and pepper. Pour the eggs into the skillet with the vegetables and ham. Reduce the heat to medium.Cook the eggs for 3 to 4 minutes. Flip the omelet over. After flipping, top one-half of the omelet with the Cheddar cheese.
After 1 to 2 minutes, fold the omelet over, covering the cheese. Cook for another 1 to 2 minutes, until the cheese melts.
Remove the omelet from the skillet to a plate, and serve.
Nutrition Facts(per serving of 3:1)
Total Fat 32.7G
Total Carbohydrate 9.1G
Dietary Fiber 2.2G
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