Spring into the season with this quick and vibrant Green Spring Cheese Omelet that brings a splash of color to your brunch table. Perfect for Easter, St Patrick's Day, or any day when you want to add a little greenery to your plate!
The bell pepper rings mimic shamrock shapes, making each bite a little lucky charm, just like these Shamrock Eggs! Not only is this dish a feast for the eyes, but it's also a nutritional powerhouse, ticking all the boxes for a low-carb, keto, and high-protein diet.
Plus, it's so easy to whip up – it'll be ready faster than you can find a four-leaf clover!
Recipe Tips, Swaps, and Variations
This omelet is as versatile as it is delicious. If you're not a fan of Parmesan, or need to make this recipe vegetarian, try goat's cheese for a tangy twist or crumble some feta for a Mediterranean vibe.
Want to freshen it up? Throw in a handful of spinach or a few mint leaves for an extra herby punch.
And for those of you looking for a protein boost – a ribbon of smoked salmon will transform this into a meal fit for a leprechaun king!
Remember, the beauty of this recipe lies in its simplicity and flexibility. Don't hesitate to play with ingredients – your omelet, your rules! Whether you're gearing up for a spring picnic or just starting your day, this Green Spring Cheese Omelet is bound to put a pep in your step.
Preparation time
Hands-on: 10 minutes
Overall: 15 minutesNutritional values (per serving, one omelet)
| Total Carbs | 5.5 | grams |
| Fiber | 1.6 | grams |
| Net Carbs | 3.9 | grams |
| Protein | 28.2 | grams |
| Fat | 33.7 | grams |
| of which Saturated | 10.3 | grams |
| Energy | 440 | kcal |
| Magnesium | 40 | mg (10% RDA) |
| Potassium | 403 | mg (20% EMR) |
Macronutrient ratio: Calories from carbs (4%), protein (26%), fat (70%)
Ingredients (makes 1 servings)
- 2 rings green bell pepper (40 g/ 0.7 oz)
- 3 asparagus spears (36 g/ 1.3 oz)
- 1 tbsp extra virgin olive oil
- 3 large eggs
- 1/4 cup grated Parmesan (23 g/ 0.8 oz)
- 1 tbsp chopped chives
- pinch of salt and pepper
- few sprigs of dill
Instructions
- Cut two 1/2 inch (1 cm) slices of green bell pepper. Chop the chives and tear the dill into smaller sprigs.
- Heat a large skillet greased with olive oil over a medium-high heat. Add the pepper slices and cook for 3 to 4 minutes, turning halfway. When crisp-tender, transfer to a plate.
- While the veggies are cooking, crack the eggs into a bowl. Add grated cheese and chopped chives. Season with a pinch of salt and pepper. Whisk using a fork.
- Pour the egg mixture into the hot pan where you cooked the veggies. Use a spatula to bring in the egg from the sides towards to centre for the first 30 seconds.
- Turn the heat down to medium. Carefully add the cooked pepper rings and asparagus spears. Sprinkle with fresh dill. Cook for 2 to 3 minutes, or until set underneath.
- Serve warm or let the omelet cool down to room temperature and refrigerate for up to 3 days.
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