Baked Broccoli and Mozzarella Keto Omelettes

Start your day on track with these light and fluffy portable omelettes!


  • 1 cup (250 mL) chopped Kentucky Legend Quarter Sliced Ham
  • 1 cup (250 mL) small broccoli florets
  • 1 cup (250 mL) shredded mozzarella cheese
  • 1/4 cup (60 mL) finely chopped green onion
  • 12 eggs, beaten
  • 1/2 cup (125 mL) 35% whipping cream
  • 1 tbsp (15 mL) Dijon mustard
  • 1/4 tsp (1 mL) each salt and pepper


Preheat oven to 350ºF (180ºC). Grease 12-cup muffin tin with nonstick cooking spray.

Toss together ham, broccoli, mozzarella and green onion; divide evenly among muffin cups. Whisk together eggs, cream, mustard, salt and pepper; pour slowly into muffin cups.

Bake for 22 to 25 minutes or until puffed and golden brown; let cool slightly. Serve warm or at room temperature.


Tip: Can be covered and refrigerated for up to 5 days.

Nutrition Information

Per 1 omelette cup
Calories 150
Fat 11g
Saturated Fat 5g
Cholesterol 210mg
Sodium 340mg
Carbohydrate 2g
Fiber 0g
Sugars 1g
Protein 10g
prep time
15 MIN
total time
40 MIN