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Low carb veggie omelette

Prep Time 5 mins
Cook Time 5 mins
Servings 1


  • 5 spears of asparagus roughly chopped.
  • 1 medium mushroom of choice finely sliced.
  • 2 eggs.
  • 1- 2 Tbsp cream milk or milk substitute.
  • 1 Tbsp organic butter.
  • 1 nori sheet.
  • 25 g grated cheese.
  • 1 garlic clove finely diced.
  • small handful of baby spinach.


  • Prepare your ingredients and pre heat a nonstick fry pan on medium/low heat.
  • Place your butter into the pan and melt, when melted add in your mushroom, garlic and asparagus, stir to coat and place a lid on your saucepan.
  • Simmer for about 2-3 mins, lift lid and stir halfway. While that’s cooking, crack your eggs into a small bowl and add cream/milk, whisk to incorporate.
  • Lift the lid and spread your veggies out evenly on the pan. If it needs a little more butter you can add it in at this point to stop the omelette from sticking. Pour over your egg mixture, making sure it gives an even coverage. Place lid on for about 30 seconds.
  • Remove lid, sprinkle with your cheese of choice, your baby spinach and place the nori sheet on top. Cover with the lid once again for about 2-3 minutes until bubbly and cooked through, with nori sheet soft.
  • Roll up gently using a spatula to help you and serve immediately while still warm.
  • Top with your choice of sauces. I like mayonnaise and hot sauce, as well as guacamole and salsa for an alternate change.