Green Spring Cheese Omelet

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 minutes

Nutritional 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.