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The Keto Parmesan Crusted Cheese Omelet is an Egg Fast friendly Monterey Jack cheese stuffed omelet crusted in the umami buttery flavor of parmesan cheese topped with an equally savory aioli.
During my Egg Fast, I wanted to dress up the typical omelet to keep from getting bored with eggs, yet obviously keep to the rules of the Egg Fast. There are only a few ingredients allowed–eggs, healthy fats, cheese, small quantities of spices and sweeteners.
I remembered seeing a recipe from Keto Connect where they coated boiled eggs with shredded Parmesan cheese and fried them in butter. Hmmm…why not add a Parmesan crust to the outside of the omelet? I love the salty tang of Parmesan. It’s a definite staple in my house, so I gave it a try.
And to enhance the Parmesan even more, I mixed up an aioli to complement the omelet and add a little fat I was missing.
It was delicious, super simple, and fast! Win! Win! And Win!
Feel free to add in more fillers along with the Monterey cheese like asparagus, mushrooms, bacon, etc. if you’re not on the Egg Fast. I’m keeping this particular recipe simple, so those who choose to do the Egg Fast have a version that fits into the plan.
Enjoy!
For more Egg Fast recipes, click here.
*Nutritional label does not include net carbs, so I’ve added it below.
Total Carbs: 3 g
Dietary Fiber: 0 g
NET CARBS: 3 g
- 2 Tbsp mayonnaise
- 1/2 tsp stone ground mustard
- 1/8 tsp garlic powder
- Salt to taste
- 2 tsp shredded Parmesan fresh
- 3 eggs
- 1/8 tsp garlic powder
- 1/8 tsp pepper
- Salt to taste
- 1 Tbsp melted butter
- 2 Tbsp shredded Parmesan fresh
- 2 oz shredded Monterey Jack
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Mix all ingredients together in a small bowl. Set aside.
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In Magic Bullet or blender, add the eggs through the salt into the blender. Blend until thin and frothy. Set aside.
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In medium skillet, melt butter.
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Pour egg mixture into pan and cook on medium until just a little liquid from the eggs remains. Sprinkle Parmesan over eggs.
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Flip eggs over to where the Parmesan side is now face down in the skillet.
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Add shredded Monterey Jack to 1/2 of the eggs, then fold over to form an omelet.
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Cook for 2 minutes, then flip over and cook an additional 2 minutes until cheese is melted and the Parmesan forms a crust.
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Serve with the aioli.
Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.
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