Keto Omelet with Zucchini and Chanterelle Mushrooms Popular Recipes

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Keto Omelet with Zucchini and Chanterelle Mushrooms

"Chanterelle mushrooms have a fairly short season and this omelet is one of the many ways in which I like to enjoy them. This omelet is garlicky and cheesy, and will fill you up for hours - it's low carb and keto bonus too!"

Ingredients :

• 1 tablespoon salted butter
• 1 clove garlic, finely chopped
• 1/3 medium zucchini, thinly sliced
• 4 chanterelle mushrooms, thinly sliced
• 2 eggs, beaten
• 1/4 cup shredded mozzarella cheese
• salt and pepper to taste

Instructions :

Prep : 10M	Cook : 1M	Ready in : 20M

• Melt butter in a non-stick skillet over high heat. Cook and stir garlic until quite crispy and golden brown, 2 to 3 minutes. Reduce heat to medium. Add zucchini and chanterelle mushrooms. Cook and stir until golden brown, about 5 minutes.
• Increase heat to medium-high and spread zucchini and mushrooms over the bottom of the skillet. Pour in eggs. Pick up skillet and tilt to spread egg evenly. Working quickly, sprinkle in cheese and season with salt and pepper. Reduce heat to medium. Watch for the top of the omelet to begin bubbling and give the pan a wiggle to loosen the base. When cheese has melted on top and egg has the desired consistency, fold omelet over and serve.

Notes :

• I like my eggs cooked very well, so I flip my omelet over in the pan and cook until dry before folding and transferring to a warm plate. You can also fold the omelet over in the pan and place under the grill for a moment or two to finish.

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