Low Carb Satisfying Omelet Food

ULTIMATE LOW-CARB HAM AND CHEESE OMELET FOR TWO

Steps:

• Spray or lightly grease a large skillet and heat over medium heat.
• Beat eggs, heavy cream, salt, and pepper in a bowl. Pour eggs into the heated skillet, swirling the skillet to coat the bottom. Cover and let cook until eggs are firm, about 5 minutes.
• Top with Swiss cheese, ham, and green onions. Fold omelet in half over fillings; cook for 2 minutes more.

LOW CARB SATISFYING OMELET

Steps:

• Beat eggs and water together in a bowl.
• Add salt (I don't use salt due to the saltiness of the Canadian Bacon, but other people in my family want more) and pepper to egg mixture.
• Heat oil in frying pan or omelet pan over medium heat until bubbly.
• Pour in eggs and let cook until partly set on bottom, DO NOT FLIP EGGS OVER.
• Spoon Canadian Bacon, tomatoes, basil, onions or onion powder, and cheese on one half of the pan and flip empty half of eggs over the tomato mixture.
• Flip entire omelet over and cook until eggs are set.
• Note: If you're using Canadian Bacon that has not been pre-cooked fry it in the same pan you will use for the omelet before adding the EVOO(unless you're using one of those fancy omelet pans, which I don't).

LOW-CARB SURPRISINGLY YUMMY OMELET

Steps:

• Break eggs in a medium bowl.
• Add water.
• Whisk very briskly with a fork until all egg white is whisked in and mixture is"watery".
• Add salt and pepper as desired and basil, and whisk well to mix.
• Dice tomato.
• Melt butter in small non-stick frying pan or sectioned omelet pan (my favorite) over medium heat until melted but not browned.
• Tilt pan until butter covers all surfaces (use cooking spray in sectioned omelet pan instead of butter and be sure to spray the sides).
• Add eggs to pan (1/2 in each side for the sectioned omelet pan) and wait a few seconds until eggs begin to solidify on bottom.
• Using a non-metal spatula or wooden spoon push cooked part of eggs to sides of pan (both sides of sectioned omelet pan) and let uncooked eggs run into center to cook.
• As eggs begin to set but are still"wiggly" on top a little bit, add cheese evenly across surface of eggs (one side only of sectioned omelet pan) and allow to melt a little.
• Add tomatoes to 1/2 of omelet in pan (the same side as the cheese in sectioned omelet pan) and flip other half over tomatoes (follow manufacturer's instructions for sectioned omelet pan).
• Allow to sit a few seconds for cheese to"adhere" to tomatoes.
• Take pan from heat, invert a plate on top of the frying pan (and here's the tricky part!) flip the pan and the plate back upright all together, hopefully your omelet is now happily sitting on your plate.