In The Kitchen: Keto Omelette with Spinach, Mushroom, & Cheese

In the Kitchen will be the category where I will post some of the recipes I cook for my family. I promise you these are super-duper easy recipes because I’m really not an expert in the kitchen plus the fact that I don’t want recipes with so many steps/how-tos. Just 4-6 instructions, anything more than that, I skip the page of my recipe book and look for simpler recipes. So newbies in the kitchen, I hope you’ll try my recipes or suggestions and let’s share kitchen secrets!

I tried the keto diet before but carbs is life for me haha. I think I only lasted 2 or 3 days without rice so I just switched into a low-carb diet, basta may rice! Now that I’m home, I want to try intermittent fasting (IF) since there will be less temptation because I won’t see other food except for what’s inside the fridge.

Anyway, here’s one easy keto omelette recipe I cooked before using spinach, mushroom, and feta cheese. On a keto diet or not, I still cook this because it’s yummy and healthy, and I love feta cheese!

Spinach, Mushroom, & Cheese Omelette

Ingredients

2 eggs, beaten
onion
spinach leaves
shiitake mushrooms
feta cheese in cubes
butter
salt and pepper to taste

Instructions

1. Melt the butter in a pan.
2. Saute the onions. Add the mushrooms and spinach. Season the mixture with salt and pepper. Set aside.
3. Whisk the eggs and pour in the pan.
4. When the top part of the egg is cooked, add the spinach mixture and top with feta cheese.
5. Fold the omelet so that the filling will be covered.
6. Serve and enjoy!

Just typing this recipe made me hungry. I hope you try this recipe for your breakfast this weekend.

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