- 2 eggs
- 1 tablespoon 35% heavy whipping cream
- 1 tablespoon coconut oil
- Step 1Whisk eggs and heavy cream together in a bowl until smooth.
- Step 2Melt coconut oil in a skillet over medium heat. Pour in egg mixture and cover skillet with a lid. Cook until eggs begin to set, about 5 minutes. Fold omelet in half; cover and continue cooking until firm, about 5 minutes more. Transfer to a plate using a flat spatula.
Either natural or aroma-free coconut oil are delicious. Butter can also be used in place of coconut oil.
Add cheese, pre-cooked meat, spices, leftovers, Keto-friendly vegetables, etc. when omelet is half-cooked, if desired. Keep an eye on your eggs – they are easy to overcook.
Per Serving: 312 calories; protein 12.9g; carbohydrates 1.2g; fat 29g; cholesterol 392.4mg; sodium 145.7mg.