Quick & Easy Mushroom & Feta Omelette – Keto Breakfast Recipe

Introduction:

Start your day strong with this Quick & Easy Mushroom & Feta Omelette, a low-carb, protein-rich breakfast that’s perfect for anyone following a keto lifestyle. This savory omelette combines earthy mushrooms and tangy feta cheese in a fluffy, golden egg base for a simple yet satisfying meal. Packed with healthy fats and essential nutrients, it’s a quick breakfast option that delivers flavor and fuel without the carbs.

Ingredients:

For the Omelette:

1. 2 large eggs
2. 1 tablespoon heavy cream (optional, for extra fluffiness)
3. Salt and black pepper, to taste
4. 1 tablespoon butter or olive oil
5. ½ cup mushrooms, sliced (cremini, white button, or your favorite variety)
6. 2 tablespoons feta cheese, crumbled
7. 1 tablespoon chopped fresh parsley or chives (optional, for garnish)

Instructions:

Step 1: Prepare the Eggs

• In a small bowl, whisk together the eggs, heavy cream (if using), salt, and pepper until well combined and slightly frothy. Set aside.

Step 2: Sauté the Mushrooms

• Heat half the butter or oil in a nonstick skillet over medium heat.
• Add sliced mushrooms and cook for 3–4 minutes, stirring occasionally, until they’re golden brown and any moisture has evaporated.
• Transfer to a plate and wipe the skillet clean if needed.

Step 3: Cook the Omelette

• Add the remaining butter or oil to the skillet.
• Pour in the egg mixture and swirl to coat the bottom evenly.
• Let the eggs cook undisturbed for about 1 minute, then gently lift the edges with a spatula, letting uncooked egg flow underneath.

Step 4: Fill and Fold

• When the eggs are mostly set but still slightly soft on top, add the cooked mushrooms and crumbled feta to one side of the omelette.
• Fold the omelette in half and cook for another 30 seconds to 1 minute, until fully set but still tender.

Step 5: Serve and Enjoy

• Slide the omelette onto a plate and garnish with chopped herbs if desired.
• Serve hot with a side of avocado slices or a simple leafy green salad for a complete keto-friendly meal.

Optional Variations:

• Add Greens: Toss in a handful of spinach or kale with the mushrooms for extra fiber.
• Spice It Up: Sprinkle in a pinch of chili flakes or a dash of hot sauce.
• Herby Upgrade: Mix fresh basil or oregano into the eggs for Mediterranean flair.
• Protein Boost: Add diced cooked bacon or smoked salmon for an extra keto kick.

Why You’ll Love This Recipe:

• Keto-Friendly – Low in carbs, high in protein and healthy fats.
• Fast & Simple – Ready in under 15 minutes.
• Rich Flavor – Earthy mushrooms, salty feta, and creamy eggs in every bite.
• Satisfying & Nourishing – Keeps you full and energized all morning.
• Versatile – Easy to modify with what you have on hand.

Fuel your morning with this Mushroom & Feta Omelette, a quick keto breakfast that’s full of flavor and fits your lifestyle. Want more keto egg recipes or meal-prep ideas? Just let me know!