- Serves: 4
- Calories: 567
Net Carbs: 7.5 g- Protein: 29.0 g
- Fat: 44.0 g
Ingredients
Ingredients A:
- 1 onion (chopped)
- 1/2 tsp mustard powder
- 1/4 tsp pepper
- 15 oz (450ml) chicken broth
Ingredients B:
- 2 cups Half- and-half
- 12 oz cheddar cheese
- 1/2 tsp paprika
Directions
- In a non-stick saucepan, fry bacon over medium heat until crispy. Drain bacon on kitchen towel to remove excess oil and then crumble it and set aside.
- Then, cook onion from ingredients A in saucepan using the earlier bacon fat until it starts turning brown. Add in the remaining ingredients A and bring to boil. Once boil, reduce heat to low.
- Then, add in ingredients B, stir until the cheese is melted.
- Garnish with crumbled bacon before serve.
- Calories: 348
- Net Carb: 3.8g
- Protein: 26.0g
- Fat: 24.7g
Ingredients
- 8 large eggs
- 1/4 cup water
- 1/4 tsp salt
- 1/2 tsp pepper
- 4 tsp unsalted butter
- 4 oz (1 cup) grated cheddar cheese
Fillings:
- 1 tbsp olive oil
- 3/4 cup chopped red capsicum
- 1/2 cup chopped yellow onion
- 3/4 cup diced ham/bacon
Directions
Filling:
- Heat olive oil in a large pan on medium-high heat.
- Cook chopped capsicum and onion for 5 minutes.
- Add in ham and cook until ingredients turned light golden.
- Keep aside for later use, 1/4 portion for each omelet.
Omelet:
- In a big bowl, whisk eggs, water, salt and pepper.
- Melt 1 tsp butter over medium high heat in an 8-inch nonstick skillet.
- Pour in 1/2 cup of egg mixture into the skillet and swirl to properly cover the base with mixture. Cook until eggs just set.
- Put 1/4 portion of fillings and 1/4 cup grated cheese over half of the omelet and fold to cover the fillings.
- Repeat with remaining egg mixture, butter, cheese and fillings.
- To save time, you may also cook all the contents at one time and cut into 4 pieces before serving.
