This Western omelette recipe came about because all of my fry pans were in the dishwasher and I was too lazy to hand wash them. Sometimes I just don't like washing dishes by hand. There, I said it.
So I decided to make it into a casserole for two and it looked so lovely and tasted to darn good I just had to share. Isn't that pretty?
It's easy to make. Comes together quickly. Doesn't involve a lot of ingredients. My kind of cooking!
I often serve omelettes with a side salad. This one is just two cups of torn romaine and 4 grape tomatoes. I add a splash of olive oil and balsamic vinegar for the dressing. Makes a great breakfast or brunch.
I typically don't eat my first meal until close to lunch time. So, this recipe suits perfectly. I make this often. I get my eggs from friends who raise "hennies". I just love fresh eggs and all of the possibilities.
If your pans are clean, you can make this western omelette in a 10-inch non-stick fry pan too.
Just pour the egg mixture into the pan and cook to set the bottom, lifting the sides of the omelette to allow uncooked portion to puddle underneath. When most of the omelette is set, flip it or place it under the broiler to cook the top.
The macros for this recipe make it perfect for someone following a ketogenic or low carb lifestyle.
I hope you enjoy it as much as I do. Bon appetit!!
Makes 2 servings
4.6g Net Carbs
(68% Fat, 5% Carbs, 27% Protein)
4 large eggs
4 lean deli ham slices
1 tbsp finely chopped shallot
2 tbsp finely chopped red bell pepper
1/4 heavy whipping cream
Salt & pepper to taste
1 tbsp butter
Pre-heat the oven to 350F.
Generously grease a 9" x 5" loaf pan with the butter.
In a medium bowl beat the remaining ingredients together thoroughly. Pour into prepared loaf pan.
Bake for 30 minutes until set.
Cut in half and serve.
Keeps well in the fridge for 3 or 4 days.
Lets' go from this Western Omelette page back to the low carb egg recipes list.
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