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Enchilada omelet on a plate.
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Enchilada Omelet (Keto, Paleo, Whole30, GFDF)

Leftovers are the perfect omelet filling!
Course Mains
Cuisine French
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 Serving
Calories 189kcal

Ingredients

  • 3 cage free eggs
  • Cheese optional
  • Salsa
  • Organic iceberg lettuce
  • Taco meat

Instructions

  • Crack the eggs into a bowl and whisk them together with a fork.
  • Pour the eggs into a heated, buttered, skillet.
  • Let the eggs cook a bit to firm up, once the edges start to lift from the pan add the taco meat and cheese to one side of the eggs.
  • Use a spatula to fold the empty side of the omelet over the filling and cook until insides are melted. Top with more cheese, salsa, and chopped lettuce and serve.

Notes

Daiya brand non-dairy cheese does great in this recipe!

Nutrition

Calories: 189kcal | Carbohydrates: 1g | Protein: 17g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 491mg | Sodium: 187mg | Potassium: 182mg | Sugar: 1g | Vitamin A: 713IU | Calcium: 74mg | Iron: 2mg