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prep time
15 min
cook time
15 min
ready time
30 min
Keto Mint, Radish and Asparagus Omelet
This light and refreshing Keto omelet makes a tasty and healthy lunch or dinner option. Our low carb omelet is prepared with creamy butter, tender asparagus spears, crisp radishes, fresh peppermint, a hint of lemon juice, and beaten eggs. Our flavorsome omelet recipe is packed with fats, flavor and low carb veggies and can be enjoyed with a simple Keto-friendly side.
Can I Make This Dairy-Free?
We have cooked our Keto omelet with butter to add both fats and flavor to the dish. If you would like to make this recipe dairy-free, you can simply swap the butter for olive oil or coconut oil. You can also use a dairy-free Keto-friendly spread. Please be sure to adjust your macros to account for any changes made to the original recipe.
Serving Suggestions
This flavorful low carb recipe makes a great spring/summer lunch, brunch or dinner option. The omelet is delicious served with a fresh summer side salad or a medley of steamed springtime veggies, topped with melted butter. The dish can also be enjoyed both hot or cold - ideal for lunchtime leftovers.
Net Carbs
3.9 g
Fiber
1.3 g
Total Carbs
5.3 g
Protein
19.7 g
Fats
21.6 g
296 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Asparagus
6 medium - spear - 5 1/4" to 7" long
Raw egg
6 medium
Radish, raw
4 medium - 3/4" to 1" diameter
Parmesan cheese, dry (grated)
2 tablespoon
Butter, unsalted
1 tablespoon
Lemon juice
1 teaspoon
Peppermint, fresh
0.25 cup
Salt, sea salt
0.5 teaspoon
Black pepper
0.13 teaspoon
Recipe Steps
steps 4
30 min
Step 1
Trim the tough ends from the asparagus. Cut the asparagus into 2 inch pieces. Slice the radishes into 1/4 inch thick discs. Melt a heaped tablespoon of butter in a skillet over a medium heat. Add the sliced radishes and asparagus to the skillet. Pan-fry the vegetables for 5-6 minutes in the butter until just tender, turning halfway through.Step 2
Crack the eggs into a mixing bowl. Add the grated parmesan, lemon juice, salt and pepper. Beat together well to combine.Step 3
Roughly chop the fresh mint. Add the mint to the bowl with the beaten egg. Stir the mint through the eggs.Step 4
Pour the beaten egg mixture over the tender asparagus and radishes and set over a medium heat. Allow the egg to settle and start cooking. Once the eggs starts to set around the edges, use a spatula to ease the omelet away from the side of the pan, allowing any uncooked egg to flow underneath. Cook until set on top and no liquid remains. Serve with your preferred Keto sides.
