Keto omelette with mushrooms and feta

Impress mum this Mother’s Day with this keto-friendly, vegetarian omelette. Topped with feta and parsley, it will make for a breakfast-in-bed she won’t forget.


  • 350 g mushrooms
  • 1/4 handful flat-leaved parsley
  • 2 shallots
  • 1 clove garlic
  • 3 tbsp butter
  • 150 g feta
  • 8 eggs
  • 4 tbsp cream
  • salt
  • freshly ground black pepper



Step 1.
Clean the mushrooms and halve or quarter, depending on their size. Coarsely chop the parsley. Peel and finely dice the shallots and garlic.

Step 2.
Heat 1 tbsp butter in an ovenproof frying pan and sauté the shallots until translucent. Add the garlic and mushrooms and fry for 4-5 minutes. Keep warm.

Step 3.
Coarsely crumble the feta. Whisk the eggs with the cream and season with salt and pepper.

Step 4.
Melt 1 tsp of butter in a non-stick frying or omelette pan, pour in a quarter of the egg mixture and fry for about 3 minutes. Turn over and fry briefly on the other side. Place the omelette on a warmed plate, top with a quarter of the mushroom mixture, sprinkle with some feta and parsley and fold some of the omelette over. Repeat to make 4 omelettes.

Serves 4