Keto Breakfast Recipes

Keto Taco Omelet

Looking for a quick and hearty keto meal that keeps you satiated for a long time? This cheesy-creamy taco omelet is bursting with flavor. A well-rounded way to start your day, perfect for breakfast or brunch.

Recipe by Megha Barot & Matt Gaedke | Photo by Jill Wallentin

8 g net carbs | 8 g fiber | 63 g fat | 44 g protein | 790 kcal


Prep/Cooking Time: 5 + 20 min | Easy | 2 Servings


Taco seasoning

• ¼ tsp onion powder

• ½ tsp ground cumin

• ½ tsp paprika powder

• ½ tsp garlic powder

• ¼ tsp chili flakes

• ½ tsp salt

• ¼ tsp ground black pepper

• ½ tsp dried or fresh oregano


• 140 g ground beef or ground turkey

• 4 large eggs

• 1 tbsp olive oil

• 1 lime, juiced (optional)

• 1 (200 g) avocado

• 300 ml (140 g) shredded cheddar cheese

• 1 (110 g) tomato, diced

• 1 tsp fresh cilantro

• ½ tsp sea salt

• ¼ tsp ground black pepper


1. Combine all ingredients for the taco seasoning.

2. Add ground beef to a large non-stick skillet. Add taco seasoning mix, combine well and fry until fully cooked. Remove from heat and set aside in a bowl.

3. Crack the eggs into a mixing bowl and whisk until fluffy.

4. Lower the heat and add olive oil in the same skillet. Add the eggs. As the edges are becoming solid, push the edges towards the middle, allowing the uncooked parts to flow to the edge. Cook for a few minutes, keep the insides a bit runny.

5. Squeeze lime on the ground beef. Combine well.

6. Cut avocado in half. Remove the pit and scoop out the flesh. Cut into pieces.

7. Distribute ground beef on top of the omelet. Add 2/3 of the shredded cheese and chopped tomatoes.

8. Carefully remove the omelet from the skillet. Fold and top with more cheese, avocado and cilantro. Season with salt and pepper. Serve immediately.

Matt and Megha’s tip!

You can serve the omelet with a hot sauce, a sour cream and avocado mixture, or just drizzle with some olive oil.