Keto Mini Omelettes

Keto Mini Omelettes are baked in a muffin tin for easy portion control.

The omelettes can also be stored in the freezer and reheated for only 30 seconds to 1 minute before serving.

Make them in advance and store them in the fridge or the freezer then simply reheat 1 or 2 in the morning for a quick and easy breakfast on the go.

You can swap and change the fillings too, why not try mushrooms, onion, avocado or any items you prefer.

This recipe is for 3 or 4 Keto Mini Omelettes, simply double up or quadruple up to make enough for a full tray.

Make these Keto Mini Omelettes in advance and you will have 12 omelettes to quickly reheat on busy mornings.

They are low in carbs and gluten-free.

The serving is 2.

Try the recipe below.

Keto Mini Omelettes Recipe

INGREDIENTS

3 Eggs

1/2 Cup of Spinach

1 Tbsp of Fresh Basil

1 Small Tomato

1 Tbsp Coconut Oil

DIRECTIONS

1. Pre-heat the oven at 350F/175C.

2. Coat a muffin tray with coconut oil to avoid sticking.

3. Whisk together the 3 eggs.

4. Chop up the spinach, basil and tomatoes.

5. Pour the egg mixture into 3 different muffin cups.

6. Then add a little bit of the vegetable mixture in each cup leaving about 1 cm empty at the top.

7. Bake in the oven for 18 minutes.

8. Turn out of the muffin tin, allow to cool slightly and enjoy!

NUTRITIONAL VALUE

Fat: 29 g

Carbs: 5 g

Net Carbs: 4 g

Protein: 20 g

Total Calories: 360 Calories

Print this recipe out below!

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