Paneer-Cheese Keto Omelette

Serves: 1
Total time: ~10 minutes
Tools: 20–24 cm nonstick pan (or well-seasoned cast-iron), silicone spatula, small bowl, fork/whisk

Quick Macro Info (Per Omelette)

  • Calories: ~560–600
  • Fat: ~45 g
  • Protein: ~33 g
  • Net carbs: ~4 g

Based on 2 eggs, 75g paneer, 30g cheddar, ½ cup spinach, 1 tbsp butter—brands may vary.

Ingredients

  • 2 large eggs
  • 75 g paneer, small cubes or crumbled (about ½ cup packed)
  • 30 g shredded cheese (cheddar or mozzarella)
  • 1 tbsp butter or ghee
  • Optional veg/aroma: ½ cup chopped spinach, 1 green chilli sliced
  • Spices: ¼ tsp turmeric, ¼ tsp red chilli powder, ¼ tsp ground cumin, pinch garam masala
  • Salt & black pepper

Step-by-Step with Cues

1) Prep (1–2 min)

  • Crack 2 eggs into a bowl. Add a small pinch of salt and pepper.
  • Why now? A tiny bit of salt helps the eggs blend; don’t over-salt yet because the cheese is salty.
  • Cube/crumb paneer (small pieces melt into the omelette better).
  • If using spinach/chilli, chop them now.
  • Have cheese ready in a small bowl—you’ll need it fast later.

2) Heat the pan (30–45 sec)

  • Place pan on medium heat (on a 1–10 dial, think 5–6).
  • Add 1 tbsp butter/ghee.
  • Cues: it should melt and just start to shimmer. If it smokes, your pan is too hot—lower the heat.

3) Quick sauté: paneer + spices (1–2 min)

  • Add paneer to the hot fat. Stir so every piece gets coated.
  • Sprinkle turmeric, chilli powder, cumin, garam masala.
  • If using, add chopped chilli and spinach now.
  • Cues: you’ll smell the spices bloom, paneer gets lightly golden on the edges, spinach wilts.
  • Season lightly with salt.
  • Important: Don’t let spices burn—if they look dry, lower heat a notch and add ½ tsp more butter.
  • Scrape the mixture out to a plate. Keep pan on the stove.

4) Eggs into pan (0–30 sec)

  • Drop heat to low-medium (dial 3–4). If the pan looks dry, add a tiny pat of butter back in.
  • Whisk eggs for 5–10 seconds (just until uniform).
  • Pour eggs into the center of the pan and tilt so they cover the surface.

5) Set the base (45–90 sec)

  • Let the eggs sit 10–15 sec undisturbed so the bottom starts to set.
  • Use your spatula to gently lift an edge of the omelette while you tilt the pan, letting the still-runny egg flow underneath.
  • Do this around the pan 2–3 times.
  • Cues: the top should be glossy but not watery; you should be able to slide the spatula under the center without tearing.

6) Fill & fold (45–60 sec)

  • Sprinkle the sautéed paneer mix evenly over one half of the omelette.
  • Add shredded cheese on top of the paneer.
  • Using the spatula, fold the empty half over the filled half—think half-moon.
  • Press very gently to help the cheese contact the heat and melt.

7) Finish (30–45 sec)

  • Keep on low-medium. Cook another 30–45 sec, then flip the half-moon once (optional) for 15–20 sec to melt the cheese through.
  • Cues: outside is pale yellow with maybe light golden spots, not browned all over (browning = tougher eggs).
  • Slide to a plate. Rest 30 sec (carryover heat finishes the melt). Garnish with coriander if you like.

Pro tip: This omelette is packed with protein and healthy fats, making it perfect for a keto lifestyle. The detailed timing helps ensure you get that perfect creamy texture every time!

Enjoy your delicious keto creation! 🍳