Serves 4 / Prep time: 10 minutes / Cook time: 10 minutes
Omelets are not just for breakfast, and this vegetable- and bacon-packed beauty is hearty enough for a light dinner. If you add a nice mixed green salad to the plate, you won’t go over your carbs because the combination with the omelet should still be an excellent keto macro. If you have leftovers, try them cold the next day for a snack or lunch.
6 eggs, beaten
2 tablespoons heavy (whipping) cream
8 bacon slices, cooked and chopped
1 tablespoon olive oil
¼ cup chopped onion
½ cup chopped artichoke hearts (canned, packed in water)
Freshly ground black pepper
Sea salt
1. In a small bowl, whisk together the eggs, heavy cream, and bacon until well blended, and set aside.
2. Place a large skillet over medium-high heat and add the olive oil.
3. Sauté the onion until tender, about 3 minutes.
4. Pour the egg mixture into the skillet, swirling it for 1 minute.
5. Cook the omelet, lifting the edges with a spatula to let the uncooked egg flow underneath, for 2 minutes.
6. Sprinkle the artichoke hearts on top and flip the omelet. Cook for 4 minutes more, until the egg is firm. Flip the omelet over again so the artichoke hearts are on top.
7. Remove from the heat, cut the omelet into quarters, and season with salt and black pepper. Transfer the omelet to plates and serve.
PER SERVING
Calories: 435; Fat: 39g; Protein: 17g; Carbs: 5g; Fiber: 2g;
Net Carbs: 3g; Fat 80%/ Protein 15%/ Carbs 5%