Keto Steak and Mushroom Omelette

Leave the bacon aside and treat yourself to a nice breakfast! A little steak and buttery mushrooms never hurt anyone, especially first thing in the morning. This omelette is simply flavored, allowing you to layer on any additional seasonings you see fit, but it’s also delicious as is!

Jessica L.

Net Carbs

4.7 g
Fiber

0.5 g
Total Carbs

5.6 g
Protein

31.9 g
Fats

26.9 g

391 cals

Quantity

Serving Size

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Beef Steak, Sirloin Tip, Visible Fat Eaten

2 ounce
Garlic

1 clove
Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D

1-¾ ounce
Salt

⅛ teaspoon
Black Pepper, Ground

¼ teaspoon
Worcestershire Sauce

½ teaspoon
Butter

½ tablespoon
Raw Egg

2 large
Heavy Cream

1 tablespoon

Step 1

Chop your sirloin tip, mince your garlic, and dice your mushrooms. Combine these ingredients in a bowl with the salt, pepper, and worcestershire.
Step 2

Melt the butter in a pan the size of your omelette over medium heat. Toss the ingredients from Step 1 in the butter and cook until everything is soft with darkened, slightly crispy edges - about 5 minutes. You can adjust the heat as necessary to maintain some liquid in the pan.
Step 3

While the steak and mushrooms are cooking, whisk together the eggs and cream in a bowl.
Step 4

Once the steak and mushrooms are done cooking, turn the heat to low and pour in your egg mixture. Let the omelette cook itself over low to medium heat (you may use a pan lid to help cook the egg through) until the edges are golden brown and the egg is no longer runny. Adjust the heat as necessary to avoid burning. You may flip the omelette one time to complete cooking, if necessary.
Step 5

Enjoy hot with freshly chopped chives or parsley. You may also enjoy this breakfast with sour cream, sliced avocado, or another fatty topping!

Keto Steak and Mushroom Omelette

Ingredients

Recipe Steps

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