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a keto and lchf friendly breakfast recipe from Mellissa Sevigny of I Breathe Im Hungry

Keto Egg Fast Buffalo Omelette (Low Carb)

  • Author: Mellissa Sevigny
  • Yield: 2 servings 1x


A delicious Keto Egg Fast Buffalo Omelette that meets the criteria of the egg fast diet. Keto, Low Carb and Atkins friendly.



For the filling:

  • 2 oz cream cheese, softened
  • 1 Tbsp blue cheese
  • 1.5 tsp hot sauce brand I used

For the omelette:

  • 3 eggs
  • 1 tbsp water
  • 2 Tbsp butter


  1. In a small bowl, heat the cream cheese, blue cheese, and hot sauce in the microwave for about 15 seconds.
  2. Stir until full combined and smooth.
  3. In another small bowl, beat the three eggs and the water together until smooth.
  4. Heat the 2 Tbsp of butter in a nonstick pan on low to medium heat.
  5. Pour the egg mixture into the pan.
  6. Drop the softened filling mixture by spoonfuls onto one half of the eggs.
  7. When the eggs have firmed enough, fold the empty half of the egg mixture over the half with the filling on it.
  8. Cover with a lid to keep the heat inside and cook on low heat for another minute or until the eggs have cooked through.
  9. Remove carefully from the pan and serve warm.


  • Serving Size: 1/2 omelette
  • Calories: 313
  • Fat: 28g
  • Carbohydrates: 1.5g net
  • Protein: 14g

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