Keto Cream Cheese and Prosciutto Omelette

This quick and easy omelette is rich with cream cheese, salty prosciutto and tender baby spinach. The omelette is cooked partially on the stove then transferred to the oven to finish baking.

Ideal served for breakfast or lunch with a green salad or steamed green beans.

Net Carbs

1.1 g
Fiber

0.2 g
Total Carbs

1.3 g
Protein

10.1 g
Fats

11 g

147 cals

Quantity

Serving Size

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Raw Egg

6 medium
Cream Cheese Spread

2 tablespoon
Prosciutto

2 slice
Baby Spinach

1 cup
Unsalted Butter

½ tablespoon
Salt, Sea Salt

¼ teaspoon
Black Pepper

⅛ teaspoon

Step 1

Preheat the oven to 400 degrees Fahrenheit.
Step 2

Add the eggs to a large mixing bowl and season with salt and pepper. Beat well to combine.
Step 3

Roughly chop the spinach and tear the prosciutto into bite sized chunks. Add to the bowl with the eggs and beat everything together well to combine.
Step 4

Melt the butter in an oven proof skillet over a medium/high heat. Add the egg mixture and dot half teaspoons of the cream cheese roughly around the pan.
Step 5

Leave the egg to settle for a minute. As the egg begins to cook around the edges, use a spatula to bring the cooked egg towards the center of the skillet allowing the uncooked egg to flow into the gaps.
Step 6

Once the omelette is around 2/3 cooked through, with some liquid still remaining on top, transfer to the oven to bake for 8-10 minutes until cooked through and golden brown all over.

Keto Cream Cheese and Prosciutto Omelette

Ingredients

Recipe Steps

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