Omelettes are not my favourites although I like eggs. I prefer my eggs as simple as possible: boiled or fried but my better half prefers omelettes.
Intro
This morning, I looked up in the fridge and I noticed I still have lots of fresh white mushrooms and decided to make a ‘special’ omelette for my omelette fan.
Ingredients
1 serving
23 g of Fat, 2 g Net carbs, 25 g Protein.
- 2 large eggs
- 15.00 g Grated Mozzarella
- 20.00 g, Mixed Peppers
- 100 g, White Mushrooms
- 42 g, Smoked Pancetta
- Fine Himalayan Pink Salt , pepper and parsley to taste
Method
1. In a bowl, crack the eggs carefully and using a clean whisk, quickly beat the eggs together for 30 seconds. Add grounded black pepper and salt to taste. Not too much salt as the pancetta might be too salty.
2. Slice thinly the mushrooms and add them to a large non-stick frying pan.
3. Place the pan over a high heat, and stir-fry until the mushrooms are browned. I haven’t used any oil as it is not necessary, but feel free to puff some of your favourite oil or a tinny bit of butter.
4. When cooked, tip the mushrooms into a bowl and remove the excess of water.
5. Wipe the pan clean and add the pancetta and the red peppers and on high heat stir-fry them for about a minute. Again, there’s no need of oil, as the fat from the pancetta will be enough for the eggs to fry in.
5. Add in the beaten eggs and sprinkle the drained mushrooms on top of the omelette.
6. Fry the whole lot on medium heat with a lid on top of the frying pan. After 2 minutes, flip the omelette and sprinkle it with the grated mozzarella and parsley.
This omelette is high in protein and fats, but very low in carbs. The entire omelette has 331 calories but it is quite large. I could only eat half and it would be more than enough.
Enjoy life and enjoy your food!
