Sour Cream & Onion Omelet

  • Easy
  • 10 Minutes
  • 7 Ingredients
  • 5 Steps



10 g


6 g


23 g




  • 70 g mushrooms, chopped
  • 8 g spring onions, sliced
  • 1 egg (optional, leave out for low-fat version)
  • 80 g egg whites
  • 14 g (2 sprinkles) shredded cheese
  • Garlic powder and salt
  • 30 g light sour cream (this recipe uses Lucerne brand)
Sour Cream & Onion Omelet

Sour cream and onion is my favorite flavor combo. But when I started learning more about the food I was eating, I discovered that my beloved sour cream and onion chips were not doing me any favors.

This omelet recipe curbs my cravings by 110% and is a great low-carb, high-protein, and moderate-fat breakfast. For an even lower fat option, use only egg whites and leave out the cheese or swap it for low-fat cheese, mozzarella, provolone, or laughing cow cream cheese! A couple of simple ingredients can change your average, everyday omelet into something super unique, and flavorful. Serving suggestion: English muffin, toast, or pan/roasted potatoes!


  1. Heat a nonstick pan on high and start cooking the mushrooms.
  2. While mushrooms cook, whisk the egg and egg whites together.
  3. If your pan needs it, add a tiny spray of oil, wait 10 seconds, and add your egg mix.
  4. Sprinkle chopped spring onions, cheese, garlic powder, and salt to taste on top. Cover for 1 minute.
  5. Remove from heat and add to your plate. Dollop sour cream around your omelet..
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