Keto cheese omelet
- 3 oz. 85 g butter
- 6 6 eggeggs
- 1¾ cups (7 oz.) 425 ml (200 g) shredded cheddar cheese
- salt and pepper to taste
- Whisk the eggs until smooth and slightly frothy. Blend in half of the shredded cheddar. Salt and pepper to taste.
- Melt the butter in a hot frying pan. Pour in the egg mixture and let it set for a few minutes.
- Lower the heat and continue to cook until the egg mixture is almost cooked through. Add the remaining shredded cheese. Fold and serve immediately.