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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.
25 minutes250 Calories2 Servings
Ingredients
Eggs (Large)4 
Green Bell pepper (diced)1/2 
Red Bell Pepper (diced)1/2 
Onion (diced)1/2 (small) 
Olive Oil2 tablespoons - Paprika1/2 teaspoon
Salt and pepper to taste 
Fresh parsley (for garnish)Optional
Instructions
- 1In a bowl, whisk the eggs until well beaten. Set aside.
- 2Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- 3Add the diced bell peppers and onion to the skillet. Sauté for about 5 minutes, or until the vegetables are tender.
- 4Transfer the sautéed vegetables to a plate and set aside.
- 5In the same skillet, add another tablespoon of olive oil and heat over medium heat.
- 6Pour the beaten eggs into the skillet, spreading them evenly.
- 7Sprinkle the sautéed vegetables over the eggs. Sprinkle paprika, salt, and pepper evenly over the mixture.
- 8Cook the omelet for about 5-7 minutes, or until the edges are set and the center is slightly runny.
- 9Using 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.
- 10Remove the omelet from the skillet and let it cool for a few minutes.
- 11Cut the omelet into wedges and garnish with fresh parsley, if desired.
- 12Serve the keto quick Spanish omelet warm as a satisfying breakfast or as a light and flavorful meal for any time of the day.
