Breakfast
Mushroom and gruyère omelette
Gruyère rather than cheddar, because it melts to a stretch instead of an oil slick — the single change that makes a weekday omelette worth eating.
3gnet carbs
34gfat
26gprotein
422kcal
Per serving12 minServes 1
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Ingredients
For the whole dish · serves 1
- Eggs3
- Gruyère1½ oz
- Cremini mushrooms2 oz
- Butter½ oz
- Chivesa few, snipped
- Sea saltto taste
Method
7 steps · 12 minutes
- Slice the mushrooms and fry them in half the butter over a high heat until browned, about 4 minutes. Salt them at the end — salt early and they stew in their own water.
- Tip them out and wipe the pan.
- Beat the eggs with a pinch of salt for a good 30 seconds, until the whites and yolks are genuinely one color.
- Melt the rest of the butter over a medium-low heat, pour in the eggs and stir them slowly with a spatula for the first 20 seconds.
- Stop stirring and let the base set while the top is still glossy and slightly wet. That looks underdone and it is exactly right.
- Scatter the mushrooms and grated gruyère over one half, fold the other over the top, and slide it onto a plate. Residual heat finishes the middle.
- Snip the chives over and eat immediately.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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