I don’t know about you guys but I am EXHAUSTED. Between Mr. Hungry working nights the last month (back on days again now, yay!) having house guests almost constantly, and getting Hungry Jr. going with homeschooling in a new state (from SC to NY) we have been super busy and not sleeping well AT ALL.
Add in the start of fall allergy season and the return of my frenemy Benadryl to the scene, and I’m operating on too much caffeine and nowhere near enough quality sleep! It’s making me cranky and unproductive, so I just want to binge watch Netflix in my waking hours and not work pretty much ever again.
I know some of you can relate!
This past weekend I actually slept a full 8 hours and woke up sort of rested though, so I celebrated by making this easy and delicious low carb omelette for breakfast. I ate it with the last of my Sundried Tomato and Asiago Zucchini bread which you MUST MAKE if you haven’t yet.
I am making a double batch of it tomorrow for my freezer (ok one batch for my freezer, the other for MY FACE) because I’ve been without it for several days and have realized that it is essential to my low carb sanity right now. For reals.
Now that we got
all most of my whining out of the way, can we talk about Italian cured meats for a moment?
I love Prosciutto and Capicola always – but Sopressata is my new everything lately.
I order it sliced thin from the local deli which turns it into tender ribbons of fatty salty perfection. I’ve been snacking on it with smoked mozzarella cheese and fresh basil for weeks (because: LAZY + not cooking = snacks for dinner) and I just never get tired of it!
I’m inspired by all of the possibilities using my favorite cured meats, and have some new low carb recipes in the works using them so stay tuned!
Also – LOW CARB APPLE RECIPES.
Because it’s not time for pumpkins yet people, I don’t care what your Pinterest feed says. M’kay?
Summer isn’t quite over (RIP Summer… *sob*) and I have not yet adjusted to putting all of my white clothes in storage and adopting all of the cold weather things like scarves and boots and sweaters and WINTER SQUASH.
So ENOUGH with the PUMPKINS ALREADY. Just STAAAAAAHP…
But I digress – let’s move on to this omelette recipe shall we? It’s not only pleasantly briny from the cured Sopressata, it’s also sweet from the summer-ripe tomatoes and pungent from the fresh basil – and SO PERFECTLY MELTY from the mozzarella cheese.
This omelette has it ALL I’m not even kidding.
If you can’t manage an omelette (i believe in you) this can totally be made as a quick scramble – not as pretty, but it will have all the same delicious flavors!
Either way you have to try it – especially if you have a few precious tomatoes left in your garden!
And don’t even THINK of substituting pumpkin…
Cheesy Italian Omelette – Low Carb and Gluten Free
A delicious and easy low carb omelette recipe that will have you looking forward to mornings! Keto and Atkins friendly!
- Yield: 1 generous serving 1x
- Category: Low Carb Breakfast Recipe
- Cuisine: Italian
- 2 eggs
- 1 Tbsp water
- 1 Tbsp butter
- 3 thin slices deli Sopressata (you can sub in salami or prosciutto if that’s what you have)
- 6 fresh basil leaves
- 5 thin slices fresh, ripe tomato
- 2 oz fresh mozzarella cheese
- salt and pepper to taste
- Whisk together the eggs and water in a small bowl.
- Melt the butter in a nonstick saute pan over low to medium heat.
- Pour in the egg mixture and cook for 30 seconds.
- Spread the meat slices on one half of the egg mixture. Top with the cheese, tomatoes, and basil slices. Season with salt and pepper.
- Cook for about 2 minutes or until the empty half of the egg mixture is firm enough to fold over the ingredients. Use a spatula to gently fold the omelette in half.
- Cover the pan and cook on low heat for another minute or two or until the omelette is cooked through and there is no raw egg left in the middle.
- To remove, tilt the pan and slide the omelette gently out onto a plate.
Approx nutrition info per serving: 451 calories, 36g fat, 3g net carbs, 33g protein
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