Keto Recipe 2: Massive Taco Omelet

Taco Omelet (serves one, substantially; serves two, more reasonably; serves three children or six toddlers)

½ c. Beyond Meat Fiesta Crumbles

2 eggs

1 T. heavy cream

2 T. full-fat cream cheese

¼ c. grated cheddar cheese

2 T. salsa (find one that has 2 carbs or less per serving)

1 T. coconut oil

1. Plop the coconut oil into a nonstick skillet with slanted sides. (Not a time for your cast-iron; it’s hard to flip the omelet. ) Turn the heat up to medium/medium-high.

2. Toss in the crumbles, still frozen. No need to watch them closely; just give them a stir or a shake every so often to make sure they’re browning evenly.

3. Cream together the cream cheese and cheddar. It doesn’t need to be an even paste. 

4. Shake the pan so the crumbles are somewhat evenly distributed, then pour the egg mixture over evenly. Do whatever you usually do to make an omelet. I’m working on my flipping skills, so I usually lift up the edges carefully and let some of the egg run under, then, when the top is coagulated rather than liquid, give the whole thing a shake and a flip.

5. Put the cream cheese-cheddar stuff on one half of the omelet, fold the top over. Let it sit for a moment or two to get a little melty, then slide onto a plate. Put salsa on top. Eat it.

Based on the brands that I used: 538 calories, 6 grams of carbs, 43 grams of fat, 33 grams of protein, 1047 mg sodium, 3 g sugar, 1 gram of fiber. NET CARBS 5. I’m about halfway to my fat point, halfway to my protein point, and only about 1/7 of the way to my carbs max. If I were to make this again, I probably would only use ¼ c. of the fiesta crumbles simply because it would keep the calories and protein down a bit.