Jalapeno Popper Keto Omelet
This keto omelet is the perfect way to start your day with all the flavors of a jalapeno popper!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 1 serving
- 1 tbsp butter
- 1 large jalapeno, chopped (or 2-3 smaller ones)
- 2 eggs
- Splash unsweetened almond milk
- 1 ounce cream cheese (2 tbsp)
- 1/4 cup shredded cheddar
Heat the butter in a skillet over medium heat. Add the jalapeno to the skillet and sauté for about 3-5 minutes, until starting to get tender.
Meanwhile, crack the eggs into a bowl and add a splash of almond milk (about 1 tbsp or so). Whisk the eggs.
Turn the skillet with the jalapenos to medium low and pour in your eggs. Cut the cream cheese into a few pieces and dollop onto the eggs in the skillet. Sprinkle the cheddar cheese over the top.
When the eggs have been cooking for 1-2 minutes and are completely set on the bottom, use a spatula to flip the eggs over in the pan. Cook for another 30-60 seconds, then fold one side over onto the other and serve.
I prefer to do a full flip and let both sides touch the heat of the pan, which is less traditional but I feel more assured that all the egg is cooked. But you can also wait until the top is set and just do the half flip if that’s more your style.
487 calories, 41.5 g fat, 21.5 g saturated fat, 511 mg sodium, 6.5 g carbohydrate, 1 g fiber, 4 g sugar (5.5 g net carbs), 21.5 g protein, Vitamin A: 42%, Vitamin C: 89%, Calcium: 35%, Iron: 8%