Keto Dutch Breakfast Omelette with Bacon, Cheese, and Mushrooms (Low-Carb)

Allergens

Eggs, Dairy (Cheese)

Ingredients

• 4 large eggs 2 oz cream cheese, softened 3 slices sugar
• free bacon, cooked and chopped 6 white mushrooms, sliced 1/4 cup shredded cheddar cheese 1 tbsp chopped chives 1 tbsp olive oil

Instructions

1. Preheat a 10 inch nonstick skillet over medium heat. Add olive oil and swirl to coat the pan evenly.
2. Add sliced mushrooms and sauté for 3 minutes or until softened and slightly golden. Remove from skillet and set aside.
3. In a large mixing bowl, whisk together eggs, cream cheese, salt, and pepper until smooth.
4. Return the skillet to medium heat. Pour in the egg mixture and cook for 2 3 minutes or until the edges are set.
5. Sprinkle cooked mushrooms, bacon, cheddar cheese, and chives evenly over one side of the omelette. Carefully fold the other half over to enclose the filling.
6. Cook for another 1 2 minutes or until the cheese is melted and the omelette is fully set.
7. Slide the omelette onto a plate, garnish with additional chives if desired, and serve immediately.

Chef’s Insight

The key to a perfect Dutch breakfast omelette is to cook it slow and low so that the eggs set evenly without overcooking.

Notes

For a more authentic Dutch breakfast experience, serve with Dutch stroopwafels or speculoos cookies on the side.