Mushroom and Gruyère Omelet

Why This Is Strictly Keto

Eggs, mushrooms, onion, butter and Gruyère — the whole dish is five whole foods and nothing else. Mushrooms bring deep savory flavor for almost no carbs, and Gruyère is a naturally aged, virtually carb-free cheese that melts beautifully.

Ingredients

• 6 large eggs
• 3 tablespoons butter, divided
• 8 oz cremini mushrooms, sliced
• 1/4 cup thinly sliced yellow onion
• 2 sprigs fresh thyme, leaves only
• 1/2 cup (2 oz) shredded Gruyère cheese
• 2 tablespoons chopped fresh chives
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• Pea shoots or arugula, for garnish

Instructions

1. Brown the mushrooms: Melt 1 tablespoon of butter in a nonstick skillet over medium-high heat. Add the mushrooms in a single layer and cook undisturbed 3 minutes, then add the onion, thyme and 1/4 teaspoon salt and cook 4–5 minutes more until deeply browned. Transfer to a plate and wipe out the pan.

2. Whisk the eggs: Whisk the eggs with the remaining salt and the pepper until no streaks of white remain.

3. Cook the first omelet: Melt 1 tablespoon of butter in the pan over medium heat. Pour in half the eggs and stir gently with a spatula for 20–30 seconds, then let the eggs set for about 1 minute.

4. Fill and fold: When the top is barely wet, scatter half the mushrooms, Gruyère and chives over one side, fold the other side over the filling, and cook 30 seconds more so the cheese melts.

5. Repeat and serve: Slide onto a plate, repeat with the remaining butter and eggs, and top with a little pea shoot salad.

Nutritional Info (per serving, approximate)

Tips

• Do not crowd the pan when browning mushrooms — crowding steams them instead of browning them.
• Keep the heat at medium; a pale yellow omelet with no browning is the classic French finish.
• Swap the Gruyère for Swiss, Comté or sharp white cheddar if that is what you have.