Every time my friend Caroline comes over to hang out… I beg her to make one of her amazingly delicious omelets. 🙂 They are SO good! Several of you have asked how she makes such PERFECT omelets every single time, so – here you go!
Caroline made another HUGE ham & spinach omelet for breakfast yesterday, and I talked her into sharing the recipe (and all her secrets!) with us. 🙂
I used the MyFitnessPal Recipe Calculator to enter the recipe so I could log my breakfast, so I’ll share the nutrition facts & macros with you too.
Low Carb Omelet Ingredients:
These are the ingredients (brands & amounts) we used for this omelet…
- 6 Large Eggs
- 1/2 Medium Yellow Onion
- 6.5 ounces Kentucky Legend Ham
- 3 ounces Dole Baby Spinach
- 1 cup Cheddar Jack Cheese
- 1 ounce Sargento Shredded Mozzarella
- 1 TBSP Real Butter
- 1 TBSP Heavy Whipping Cream
- 1/2 TSP Onion Powder
- 1/2 TSP Garlic Powder
- 1/2 TSP Salt
Chop the onion and saute it in 1/2 tbsp of real butter:
Chop the ham and brown it with the sauteed onions, then add the onion & garlic powder:
Add the baby spinach leaves next:
Once sauteed, set this aside in a bowl:
Whip the 6 large eggs in a bowl with the salt and Heavy Whipping Cream. Beat well. Add the other 1/2 TBSP of real butter to the same skillet, then pour in the egg mixture:
Here’s how Caroline gets the egg done, cooking it slowly over medium heat:
Next she adds the ingredients sauteed earlier to half of the mostly cooked egg mix:
Then she tops that with the cheeses:
Flip the other side over the filled side, and cover – lower heat to Medium Low (2) and cover to finish cooking:
And it turns out fluffy, beautiful… and perfect! 🙂
It’s a HUGE omelet, easily 3-4 servings (4 servings for us, for sure).
It comes to 4 net carbs per serving:
Click here to see the full Nutrition Facts.
You can use any choice of fillings of course, cut the recipe in half if you please, etc.
I find the omelets are just as good leftover and reheated as they are the first time, so I love having the leftovers for easy meals to grab & heat. 😉
I hope you enjoyed this recipe! I am in LOVE with Caroline’s beautiful omelets, and excited to finally learn how to make them myself.:)
Best,
Lynn Terry,
aka @LowCarbTraveler
Discount Code: LOWCARBTRAVELER
So you’re saying that the full omelet is 16 carbs correct?
16 net carbs, yes – but it’s HUGE, there’s no way to eat the whole thing. π
No I didn’t plan on it LOL thanks can wait to get over this flu so I can make this!
I’ve been sick this week too. No fun. π Get well soon, Naomi!! *cheers*
That looks sooo good. Thanks for the videos showing how she cooks the egg part of the omelet. Iβve never been able to get the eggs to cook without being too done on the bottom and raw in the middle.
I tried to make this this morning and was a little disappointed because I though I could use frozen spinach for this recipe and it didn’t work out. I got the Shop Rite brand that was on sale and it had this terrible oder to it. The spinach also looked brown after I cook it. Spinach is suppose to be green! I will try it again with fresh spinach but in the meanwhile I will have to make a sausage and coby jack cheese omelet which is yummy but all the meat and cheese will FILL YOU like a tank. I ate half a potion thinking I would be hunger and was full until dinner.
Hi Anne,
I use frozen spinach all the time. Yours sounds like a bad batch or a bad brand maybe? I get Pictsweet Steamables Cut Leaf Spinach that you can steam right in the bag. It’s perfect every time! π
This one omelet that Caroline made filled up an entire platter, 16 net carbs, and served four for breakfast. π