Quick Spanish omelet

Enjoy the rich and flavorful taste of this Keto Quick Spanish Omelet. This dish is a delicious twist on the classic Spanish omelet, also known as tortilla española. Made with eggs, bell peppers, onions, and a touch of paprika, it's a satisfying and protein-packed meal option. This keto-friendly version eliminates the traditional potatoes to keep the carb count low while still delivering a delightful Spanish-inspired taste. Whether served as a hearty breakfast or a light dinner, this quick omelet is sure to become a favorite in your keto recipe collection.

Ingredients

• 
  Eggs (Large)

  4

• 
  Green Bell pepper (diced)

  1/2

• 
  Red Bell Pepper (diced)

  1/2

• 
  Onion (diced)

  1/2 (small)

• 
  Olive Oil

  2 tablespoons

• 
  Paprika

  1/2 teaspoon

• 
  Salt and pepper

  to taste

• 
  Fresh parsley (for garnish)

  Optional

Steps

1. In a bowl, whisk the eggs until well beaten. Set aside.
2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
3. Add the diced bell peppers and onion to the skillet. Sauté for about 5 minutes, or until the vegetables are tender.
4. Transfer the sautéed vegetables to a plate and set aside.
5. In the same skillet, add another tablespoon of olive oil and heat over medium heat.
6. Pour the beaten eggs into the skillet, spreading them evenly.
7. Sprinkle the sautéed vegetables over the eggs. Sprinkle paprika, salt, and pepper evenly over the mixture.
8. Cook the omelet for about 5-7 minutes, or until the edges are set and the center is slightly runny.
9. Using a spatula, carefully flip the omelet to cook the other side. Cook for an additional 2-3 minutes, or until the eggs are fully cooked through.
10. Remove the omelet from the skillet and let it cool for a few minutes.
11. Cut the omelet into wedges and garnish with fresh parsley, if desired.
12. Serve the keto quick Spanish omelet warm as a satisfying breakfast or as a light and flavorful meal for any time of the day.

Nutritional Value