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


Preparing:10 min

Cooking:5 min

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)

Calories 429

Total Fat 32.7G

Protein 24.7G

Total Carbohydrate 9.1G

Dietary Fiber 2.2G

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