You can overload this omelet with green onions and it will still be good!  This is my top favorite recipe for making an omelet, and my husband loves it as well.  I make it at least once or twice a week with trimmings for our breakfast or for a brunch.


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This is my favorite omelet these days.  I make it quite often and my husband and I halve it.  We often use it as part of a brunch meal, which includes sausage or bacon and a slice of cantaloupe melon or fried tomatoes. Peppers and Onions (sometimes add mushrooms) with Sweet Mustard Sauce is something I sometimes add as well to the brunch menu, and other times avocado.  I follow up with my Strawberry Cheesecake Ice Cream or some other quick and tasty low-carb dessert.

2 tsp light-tasting olive oil (10 mL)

4 large eggs

2 tbsp whipping cream (30 mL)

1/4 tsp salt (1 mL)

1/4 tsp black pepper (1 mL)

3/4 cup grated Mozzarella cheese (175 mL)

1/4 cup chopped green onions (60 mL)

  (green part only) 

In large nonstick frying pan, heat oil.  In medium bowl, whisk together eggs, whipping cream, salt and black pepper.  Pour into the prepared pan.  When the omelet is barely beginning to set, sprinkle with Mozzarella cheese and green onions.  When the omelet is almost set, fold one half over the other and continue cooking a little while on low heat.  Serve.

Yield:  2 servings

1 serving

326.3 calories

21.8 g protein

24.8 g fat

0.3 g fiber

3.3 g net carbs

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