Keto Cauliflower and Parsley Omelet for Two

Keto Cauliflower and Parsley Omelet for Two

Keto Cauliflower and Parsley Omelet for Two
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Keto Cauliflower and Parsley Omelet for Two

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This keto cauliflower and parsley omelet aren’t just for breakfast. Serve this veggie-filled omelet with a cup of keto coffee and enjoy a filling and healthy meal that will fuel your day.


  • 4 large eggs
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 3 tsp extra-virgin olive oil, divided
  • 1 cup fresh cauliflower or thawed frozen cauliflower florets, finely chopped
  • 1/4 cup shredded sharp cheddar or Le Gruyère cheese
  • 1/4 cup fresh parsley, roughly chopped


  1. In a small bowl, gently beat eggs, salt, pepper, and 1 tablespoon water together. Heat 1 teaspoon of the oil in a large slope-sided skillet over medium-high heat. Add cauliflower and cook, stirring occasionally until heated through and dried, 3 to 4 minutes. Transfer to a small bowl.
  2. Wipe out the skillet and set over medium heat. Add remaining 2 teaspoons oil, swirling the pan to coat the bottom and sides evenly. Pour in the egg mixture. When the bottom begins to set, stir gently with a rubber spatula for 1 minute. Lift edges of omelet and tilt to allow uncooked egg to run underneath. Cook until eggs are almost set, 2 to 3 minutes. Sprinkle cauliflower, cheese, and parsley down the middle of the omelet; fold the right third and then the left third over the filling to enclose. Cook until filling is hot and all egg is set, 1 to 2 minutes longer. Slide omelet onto a serving platter and cut in half.

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