Meat and Cheese Omelet - For the Carnivore Diet

A fast, no-fuss carnivore omelet loaded with savory meat and melty cheese, cooked in butter for a rich, zero-plant breakfast.

This simple meat and cheese omelet is carnivore comfort food: eggs whisked until silky, cooked gently in butter, packed with hot, savory meat and a generous amount of melting cheese. It’s ready in minutes, keeps carbs near zero, and delivers satisfying protein and fat to start your day strong.

Use a well-seasoned or nonstick skillet and medium-low heat to keep the omelet tender and custardy. Pre-cook your meat so it’s hot and crisped before it hits the eggs, and choose a melty cheese like cheddar, gruyère, or mozzarella. A splash of heavy cream enriches the eggs, while butter, ghee, or tallow adds flavor and keeps sticking at bay.

Serve immediately with an extra pat of butter on top. Leftovers can be cooled, wrapped, and refrigerated for up to 2 days; reheat gently in a buttered skillet over low heat. For more calories, add extra cheese or a knob of bone marrow; for leaner, use a lower-fat meat and skip the cream.

Ingredients

• 3 large eggs
• 3 oz cooked meat, chopped (bacon, diced ham, breakfast sausage, ground beef, or leftover steak)
• 2 oz shredded cheese (cheddar, gruyère, or mozzarella)
• 1 tbsp butter or tallow, plus extra to finish
• 1 tbsp heavy cream (optional)
• Salt to taste (optional)

Instructions

1. Prep the meat: If using raw bacon, sausage, or ground beef, cook in a skillet until browned and cooked through; drain and keep warm. If using pre-cooked ham or leftover steak, chop and warm briefly in the pan.
2. Whisk the eggs with a pinch of salt (optional) and the heavy cream if using, just until combined.
3. Heat a well-seasoned or nonstick 8–10 inch skillet over medium-low. Add butter or tallow and melt until foamy.
4. Pour in the eggs. Let set for 10–15 seconds, then gently push the edges toward the center while tilting the pan so uncooked egg flows underneath.
5. When the top is mostly set but still slightly glossy (about 60–90 seconds), add the cheese and the hot meat over one half of the omelet.
6. Fold the other half over the filling. Cook 30–60 seconds more until the cheese melts. If needed, flip briefly to finish without browning.
7. Slide onto a warm plate, top with a small pat of butter, and rest 1 minute before serving.

Time: 15 minutes Servings: