Herbed Omelet for the Fat Fast

  • Total Time: 20 minutes
  • Yield: 1 Serving 1x


Total carbs: 7.2 g
Fiber: 3.9 g
Net carbs: 3.3 g
Protein: 30.1 g
Fat: 63.3 g
Energy: 719 kcal
Magnesium: 52 (13% RDA)
Potassium: 533 (27% EMR)
Macronutrient ratio: Calories from carbs (1.9%), protein (17.1%), fat (81%)



  • 2 large eggs, free-range or organic
  • ½ cup grated parmesan cheese (30 g / 1 oz)
  • 1 tbsp basil, freshly chopped
  • ½ tbsp oregano, freshly chopped
  • 2 tbsp ghee, butter or coconut oil
  • pinch salt (I use pink Himalayan)
  • ½ small avocado (50g / 1.8 oz)
  • 1 slice bacon, crisped up (30g / 1 oz)


  1. Grate the parmesan cheese.
  2. Crack the eggs into a bowl and add finely chopped herbs and parmesan cheese. If you don’t have basil and oregano, use chives, parsley or the green part of one spring onion.
  3. Heat a skillet greased with ghee (or butter, coconut oil) over medium-high heat. Once hot, pour the egg mixture in and lower the heat. Use a spatula to bring in the omelet from the sides towards the center for the first 30 seconds. This will ensure even cooking.
  4. When the top seems firm, flip on the other side for just about 30 seconds. Alternatively, you can fold the omelet in half and cook for another 30-60 seconds. Do not cook for too long or the omelet will be dry.
  5. When done, place on a serving plate and top with crisped up bacon and sliced avocado.