Sour Cream Omelet filled with Cheese and Fresh Basil

Fun fact (?). This is a new pan, it’s made out of Cast Iron (read more about it here) and it’s both more stylish and a healthier option than teflon pans. BUT,  I just simply cannot seem to maneuver it correctly. This omelet that I’ve been making in my teflon pan for years suddenly become my mount Everest, crumbling into pieces every morning. So, enjoy these pictures because it took me about a month of omelets to get it folded up nicely and handsomely for a picture.

Low Carb LCHF Cheese and Basil Omelette

Photo by Mind the Home

LCHF Omelette with Basil and Cheese

Photo by Mind the Home

Sour Cream Omelet filled with Cheese and Basil
  1. 2 eggs
  2. 0,75 dl (0,3 cups) sour cream
  3. good slice of butter
  4. at least 1 dl (0,42 cups) grated cheese
  5. a handfull of fresh basil
  1. Put your pan on low heat (!) and add a good amount of butter.
  2. Whisk eggs with sour cream. When the butter has stopped sizzling in the pan, your pour the batter into it and leave on low heat until it's starting to get stale.
  3. Add a good amount of cheese on one half of the omelette.
  4. Cut the basil and drizzle all over the thing.
  5. Wait a minute or so then fold it and enjoy!
  1. In my experience you should never rush an omelette with high heat or it easily gets dry and taste like burned eggs!
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