Description
A delicious and savory keto-friendly omelette rolled with mortadella and mozzarella, perfect for a satisfying meal.
Ingredients
Scale
- 6 large eggs
- 3 ounces mortadella, diced
- ½ cup shredded mozzarella cheese
- 2 tablespoons heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
- Fresh parsley or basil for garnish (optional)
Instructions
- In a mixing bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper until fully combined.
- Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat.
- Pour half of the egg mixture into the skillet, tilting the pan to coat the bottom evenly. Cook for about 2-3 minutes, or until the edges begin to set.
- Sprinkle half of the diced mortadella and half of the mozzarella cheese over the omelette.
- Carefully fold the omelette in half, covering the filling, and cook for another 1-2 minutes until the cheese melts.
- Remove the omelette from the skillet and repeat the process with the remaining egg mixture, mortadella, and cheese.
- Once both rolls are done, slice them into sections and garnish with fresh parsley or basil if desired.
Notes
- To enhance the flavor, consider adding fresh spinach or diced bell peppers to the filling.
- Alternatively, swap the mortadella for prosciutto or salami for a different taste.
- Prep Time: 10
- Cook Time: 10
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 omelette roll
- Calories: 470
- Sugar: 1g
- Sodium: 850mg
- Fat: 36g
- Saturated Fat: 12g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 744mg
