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Mushroom omelette

ketogenic diet - mushroom omelette

Mushroom omelette

Eggs, mushrooms, oil, salt


Take fresh mushrooms (about 50 grams), clean them and cut into thin slices. Add some oil to a pan and begin to heat it up. Add mushrooms, and heat until they become soft. Occasionally add small amounts of water. When the mushrooms get soft, heat for a bit longer, until the water evaporates. That way, you will be left only with softened mushrooms and some oil. Then add the previously beaten eggs (2-3 pieces), and occasionally stir. When they take on a golden yellow color and when they thicken enough, the meal is done. If you like your omelette more roasted, you can heat it for a bit longer. It is even better when served with some vegetables.

Various types of mushrooms can be used for this meals: Agaricus abruptibulbus, Boletus aereus, Boletus edulis, Boletus luridiformis, Cantharellus cibarius (very tasty), Hydnum repandum, Russula heterophylla, Russula cyanoxantha, but many other as well.


Nutritional information (per 100 grams):

Eggs - kcal 167 - carbohydrates 1 - protein 13 - fat 11
Mushrooms - kcal 24 - carbohydrates 3 - protein 3 - fat 0

Total carbs (per 100 grams of the described meal): ~2 grams


1. Meals based on meat

2. Meals based on fish

3. Meals based on eggs
  3.1 Omelette
  3.2 Mushroom omelette
  3.3 Salami omelette
  3.4 Boiled eggs
  3.5 Fried eggs
  3.6 Bacon omelette

4. Meals based on cheese

5. Vegetables

6. Sweets

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