Low Carb Green Bean and Bacon Omelet
How to Make It
Step 1
Roughly chop the green beans into 2-inch pieces. Add to a small saucepan and cover with water. Bring to a boil, then simmer for a minute or two until fork tender. Drain completely and immediately rinse under cold water. Pat dry and set aside.
Step 2
Heat the olive oil in a large non-stick skillet over a medium/high heat. Add the bacon slices and cook through. Remove from the skillet with a slotted spoon, leaving the fat behind in the skillet. Once cool enough to handle, roughly chop the bacon into small chunks, then set aside to cool completely.
Step 3
Crack the eggs into a large mixing bowl. Season the eggs with salt and pepper, garlic powder, adding more or less as desired. Beat well until smooth and combined.
Step 4
Add the grated cheese, green beans, and chopped bacon to the beaten eggs. Mix well to combine. The flavorings and seasonings should be evenly distributed throughout the egg.
Step 5
Pour the egg mixture into the skillet used to cook the bacon and set over a medium heat. Leave the omelet to settle and start cooking through. Once the omelet looks set around the edges, use a spatula to ease the cooked egg away from the sides, allowing any uncooked egg to flow underneath. Cook through completely until no liquid egg remains. Serve with your preferred Keto sides.
Ingredients
- Raw egg – 6 medium
- Bacon – 3 slice – 6″ long
- Green beans – 1 cup
- Extra virgin olive oil – 1 tbsp
- Cheddar cheese – 1 cup, grated
- Garlic powder – 0.5 tsp
- Salt, sea salt – 0.5 tsp
- Black pepper – 0.13 tsp