Omelet with Cheese - For the Carnivore Diet
This classic carnivore omelet is rich, buttery, and packed with protein. Three eggs whipped and gently set in butter create a tender base for a blanket of melted cheese. It’s a fast, reliable meal any time of day.
Cook low and slow for a soft, custardy center, or give it a touch more heat and time for a firmer finish. Cheddar brings sharp flavor, while Gruyère melts silk-smooth; both are excellent. Keep seasonings minimal—salt only if you use unsalted butter.
Use butter or ghee for cooking; both keep flavors purely animal-based. For a heartier option, fold in crisp bacon bits, diced ham, leftover steak, or flaked smoked salmon with the cheese.
This single-serving recipe scales cleanly. Use an 8-inch skillet per omelet for the best texture and fold. Serve hot, optionally with an extra pat of butter on top.
Ingredients
- 3 large eggs
- 1 oz (30 g) cheddar or Gruyère, shredded
- 1 tbsp unsalted butter or ghee, plus extra to serve
- 1 tbsp heavy cream (optional)
- Pinch of fine salt (optional)
Instructions
- Crack the eggs into a bowl. Add a pinch of salt and the heavy cream if using, then whisk until fully combined and slightly frothy.
- Heat an 8-inch nonstick or well-seasoned skillet over medium-low heat. Add the butter and let it melt until just foamy.
- Pour in the eggs. Using a spatula, gently sweep from the edges toward the center while shaking the pan until softly set with a thin glossy layer on top, about 60–90 seconds.
- Sprinkle the cheese over one half of the omelet and let it warm 15–30 seconds until it starts to melt.
- Fold the un-topped half over the cheese. Cook 10–20 seconds more to melt through, then slide onto a warm plate and rest 1 minute.
- Serve immediately, optionally topping with an extra pat of butter.