Introduction: 

Spinach and mushroom omelette is a classic keto breakfast choice that's both nutritious and flavorful. It's quick to make and perfect for starting your day with a boost of protein.

Spinach and Mushroom Omelette

Ingredients:

• 2 eggs
• 1/2 cup fresh spinach
• 1/4 cup sliced mushrooms
• 1/4 cup shredded low-carb cheese (e.g., cheddar or mozzarella)
• Salt and pepper to taste
• 1/2 tablespoon olive oil or butter for cooking

Instructions:

1. In a bowl, whisk the eggs and season with salt and pepper.
2. Heat the olive oil or butter in a non-stick skillet over medium heat.
3. Add the sliced mushrooms and sauté until they start to soften.
4. Add the fresh spinach and cook until wilted.
5. Pour the whisked eggs over the veggies in the skillet.
6. Cook for a few minutes until the edges start to set.
7. Sprinkle shredded cheese evenly over one half of the omelette.
8. Carefully fold the other half of the omelette over the cheese side.
9. Cook for another minute or two until the cheese is melted and the omelette is cooked through.
10. Slide onto a plate and serve hot.

Calories: Approximately 250-300 calories

Cooking Time: 10 minutes

Serving Size: 1

Nutritional Facts: 

• Calories: Approximately 250-300 calories
• Fat: 19-21g
• Protein: 16-18g
• Carbohydrates: 4-5g (Fiber: 2g, Net Carbs: 2-3g)
• Sugar: 1-2g