45+ Tasty Portuguese Lunch Recipes to Try Today

Portugal is known for its rich culinary traditions, where every dish tells a story of its coastal beauty, diverse landscapes, and long history.

From hearty stews and seafood delights to light salads and flavorful baked goods, Portuguese cuisine offers something for every palate.

Lunch, often the most important meal of the day in Portugal, is an occasion to indulge in vibrant, fresh flavors and share moments with loved ones.

Whether you’re craving something light and refreshing or a comforting dish to warm your soul, this collection of 45+ Portuguese lunch recipes has you covered.

Get ready to dive into the delicious world of Portuguese cooking and bring a taste of Portugal to your own kitchen!

45+ Tasty Portuguese Lunch Recipes to Try Today

Portuguese lunch recipes are a feast for the senses, combining fresh ingredients, bold flavors, and rich culinary traditions.

With over 45 recipes to choose from, you have the opportunity to explore the diverse tastes of Portugal—from the fresh seafood along the coast to the rustic, hearty dishes from the countryside.

Whether you’re a seasoned cook or just beginning your culinary journey, these recipes offer something for everyone.

So, gather your ingredients, get cooking, and experience the authentic flavors of Portugal with these easy-to-follow lunch recipes. Bon appétit—or as they say in Portugal, bom apetite!

Frango com Legumes Assados (Roast Chicken with Vegetables)

This low-carb keto lunch recipe features succulent roast chicken paired with a variety of roasted vegetables. It’s packed with protein and healthy fats, making it an ideal choice for those following a ketogenic diet. The flavors of the seasoned chicken meld perfectly with the caramelized vegetables, creating a satisfying and flavorful meal that will keep you energized throughout the day.

Ingredients:

• 4 chicken thighs (bone-in, skin-on)
• 1 zucchini, sliced
• 1 bell pepper, cut into chunks
• 1 cup cherry tomatoes
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
3. Rub the chicken thighs with the olive oil mixture, making sure they are evenly coated.
4. Place the chicken thighs on a baking sheet.
5. Arrange the zucchini, bell pepper, and cherry tomatoes around the chicken on the sheet.
6. Drizzle the vegetables with a bit of olive oil and season with salt and pepper.
7. Roast everything in the oven for 30-40 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 75°C) and the vegetables are tender.
8. Serve hot and enjoy!

Frango com Legumes Assados is a perfect choice for a quick, nutritious, and keto-friendly lunch. The crispy chicken skin adds richness, while the roasted vegetables provide essential vitamins and minerals. This dish is not only low in carbs but also full of flavor, making it a delightful and satisfying meal.

Abobrinha Recheada com Carne Moída (Zucchini Stuffed with Ground Beef)

This recipe involves hollowed-out zucchinis stuffed with a savory ground beef mixture. The zucchini boats are filled with a hearty, flavorful stuffing made of ground beef, onions, garlic, and spices, then baked to perfection. It’s a low-carb alternative to traditional stuffed vegetables, providing a filling and delicious lunch option for keto dieters.

Ingredients:

• 4 medium zucchinis
• 1 lb (450g) ground beef
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup grated cheese (optional for topping)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the center with a spoon to create a hollow space, leaving about 1/4-inch of zucchini on the sides.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant.
4. Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and cooked through.
5. Season the beef with paprika, salt, and pepper. Stir to combine.
6. Spoon the beef mixture into the hollowed zucchinis, packing it in tightly.
7. Place the stuffed zucchinis on a baking sheet and bake for 20-25 minutes, or until the zucchinis are tender.
8. Optional: Top with grated cheese and return to the oven for another 5 minutes until melted.
9. Garnish with fresh parsley and serve.

Abobrinha Recheada com Carne Moída is an incredibly satisfying and keto-friendly dish that’s full of flavor and low in carbohydrates. The tender zucchini complements the savory ground beef filling perfectly. This recipe is versatile, and you can switch up the filling with other low-carb ingredients like mushrooms or cheese, making it a great option for those looking to experiment with their keto meals.

Omelete de Espinafre e Queijo (Spinach and Cheese Omelette)

A quick and easy keto lunch option, the Spinach and Cheese Omelette is loaded with nutrients from fresh spinach and cheese, while keeping the carb count low. This dish is perfect for those who want a simple, flavorful, and low-carb meal that can be prepared in minutes, making it ideal for busy weekdays.

Ingredients:

• 3 large eggs
• 1/2 cup fresh spinach, chopped
• 1/4 cup shredded cheese (mozzarella, cheddar, or your preferred choice)
• 1 tablespoon butter
• Salt and pepper to taste
• 1 tablespoon heavy cream (optional, for a creamier texture)

Instructions:

1. Heat a skillet over medium heat and add the butter to melt.
2. In a bowl, whisk together the eggs, salt, pepper, and heavy cream if using.
3. Once the butter is melted and sizzling, pour the egg mixture into the skillet.
4. Add the chopped spinach evenly over the eggs.
5. Cook for 2-3 minutes, allowing the edges to set and the bottom to turn golden.
6. Sprinkle the shredded cheese over the spinach and fold the omelette in half.
7. Continue to cook for another 1-2 minutes, or until the cheese is melted and the omelette is fully cooked.
8. Slide the omelette onto a plate and serve immediately.

The Omelete de Espinafre e Queijo is a classic, low-carb lunch that’s both quick to make and incredibly satisfying. The creamy texture of the eggs combined with the savory flavors of cheese and spinach make for a delightful meal that will keep you full and energized. Perfect for those following a keto diet, this omelette is a great way to enjoy a nutrient-packed meal without the carbs.

Salada de Atum com Abacate (Tuna Salad with Avocado)

A light yet filling low-carb meal, this Tuna Salad with Avocado combines the rich flavors of tuna and avocado with a variety of fresh vegetables. This salad is a perfect keto lunch, packed with healthy fats, protein, and fiber, making it a balanced meal that satisfies hunger without spiking blood sugar. It’s quick to prepare, making it an excellent choice for busy days.

Ingredients:

• 1 can of tuna in olive oil, drained
• 1 ripe avocado, diced
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1 handful of arugula or mixed greens
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the tuna, diced avocado, cucumber, red onion, and arugula.
2. Drizzle olive oil and lemon juice over the salad and gently toss everything together.
3. Season with salt and pepper to taste.
4. Serve immediately as a fresh and healthy keto lunch.

The Salada de Atum com Abacate is an ideal choice for those seeking a low-carb, nutrient-dense lunch. The creamy avocado pairs perfectly with the tuna, providing a satisfying combination of textures and flavors. This dish is quick, refreshing, and packed with healthy fats that will keep you energized throughout the day.

Bife de Carne com Molho de Cogumelos (Beef Steak with Mushroom Sauce)

This hearty keto meal features a tender beef steak cooked to perfection, complemented by a rich and creamy mushroom sauce. The combination of juicy beef and savory mushrooms makes for a delicious low-carb lunch that feels indulgent without compromising on your ketogenic goals. It’s a simple yet elegant meal that can be prepared in under 30 minutes.

Ingredients:

• 2 beef steaks (ribeye, sirloin, or your preferred cut)
• 1 cup sliced mushrooms (button or cremini)
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 cup beef broth
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Heat the olive oil and butter in a skillet over medium-high heat. Season the steaks with salt and pepper.
2. Cook the steaks in the skillet for 4-5 minutes per side, depending on your preferred level of doneness.
3. Remove the steaks from the skillet and set them aside to rest.
4. In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
5. Add the sliced mushrooms and cook until softened, about 4-5 minutes.
6. Pour in the beef broth and let it reduce by half.
7. Stir in the heavy cream and cook for another 2-3 minutes until the sauce thickens.
8. Return the steaks to the skillet, spoon the mushroom sauce over them, and cook for an additional 2 minutes.
9. Serve the steaks with the mushroom sauce, and enjoy!

The Bife de Carne com Molho de Cogumelos is a rich, satisfying low-carb lunch that combines the flavors of tender beef and creamy mushrooms. The rich sauce enhances the steak, making each bite flavorful and indulgent. Perfect for a keto lunch, this meal delivers a high-protein, low-carb option that feels luxurious and comforting.

Sopa de Abóbora com Coco (Pumpkin Soup with Coconut)

This warm, comforting soup is perfect for a cozy keto lunch. Made with pumpkin and coconut milk, the Sopa de Abóbora com Coco is creamy, slightly sweet, and full of flavor, yet low in carbs. This dish is an excellent source of healthy fats and fiber, making it not only filling but also nutrient-dense.

Ingredients:

• 2 cups pumpkin puree (or roasted pumpkin)
• 1 can (14 oz) coconut milk
• 1/2 onion, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a pot over medium heat. Add the chopped onion and garlic, and sauté until fragrant, about 3-4 minutes.
2. Stir in the ground ginger and cinnamon, cooking for another minute.
3. Add the pumpkin puree and coconut milk to the pot, stirring to combine.
4. Bring the soup to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
5. Season with salt and pepper to taste.
6. Use an immersion blender or regular blender to blend the soup until smooth and creamy.
7. Serve hot, garnished with fresh cilantro if desired.

The Sopa de Abóbora com Coco is a delightful keto-friendly lunch that’s both creamy and satisfying. The combination of pumpkin and coconut milk offers a rich and flavorful base, while the warming spices add depth to the soup. This low-carb soup is perfect for chilly days and offers a nutritious, filling meal without compromising your ketogenic diet.

Peixe Grelhado com Aspargos (Grilled Fish with Asparagus)

This light and refreshing dish combines perfectly grilled fish with tender asparagus, creating a keto-friendly, low-carb lunch that’s full of protein and healthy fats. Grilled fish, such as salmon or tilapia, pairs wonderfully with asparagus, which is rich in fiber and essential nutrients. This meal is quick to prepare, making it a perfect option for those looking for a nutritious yet easy lunch.

Ingredients:

• 2 fish fillets (salmon, tilapia, or your choice)
• 1 bunch of asparagus, trimmed
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the grill or a grill pan over medium heat.
2. Drizzle the fish fillets with 1 tablespoon of olive oil and season with salt, pepper, and garlic powder.
3. Drizzle the asparagus with the remaining olive oil and season with salt and pepper.
4. Place the fish fillets and asparagus on the grill. Grill the fish for about 4-5 minutes per side, or until cooked through and flakey. Grill the asparagus for 3-4 minutes, turning occasionally, until tender but still crisp.
5. Remove the fish and asparagus from the grill, and drizzle the fish with lemon juice.
6. Serve the grilled fish alongside the asparagus and garnish with fresh parsley.

Peixe Grelhado com Aspargos is a wonderfully healthy and low-carb lunch option. The grilled fish provides high-quality protein and omega-3 fatty acids, while the asparagus adds fiber and essential vitamins. This simple, flavorful meal is perfect for those on a ketogenic diet and can be prepared quickly, making it an ideal choice for a busy day.

Carne de Porco com Couve-Flor (Pork with Cauliflower)

Carne de Porco com Couve-Flor offers a savory and satisfying combination of juicy pork and roasted cauliflower. The pork is seasoned to perfection, and the cauliflower serves as a low-carb substitute for traditional side dishes like potatoes. This meal is packed with protein and fiber, making it an excellent choice for anyone following a keto lifestyle.

Ingredients:

• 2 pork chops (or your preferred cut of pork)
• 1 small head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh thyme or rosemary for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Drizzle the pork chops with olive oil and season with Dijon mustard, paprika, garlic powder, salt, and pepper.
3. Place the pork chops on a baking sheet and roast for 20-25 minutes or until the internal temperature reaches 145°F (63°C).
4. While the pork chops are cooking, toss the cauliflower florets with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, or until the cauliflower is golden and tender.
5. Once cooked, remove the pork and cauliflower from the oven.
6. Serve the pork with the roasted cauliflower and garnish with fresh thyme or rosemary.

Carne de Porco com Couve-Flor is a satisfying and keto-friendly meal that pairs savory, juicy pork with the earthy flavors of roasted cauliflower. This combination provides a great source of protein and healthy fats, while keeping the carb count low. It’s an easy and flavorful meal that’s perfect for lunch or dinner, making it a great addition to your keto recipe repertoire.

Frango ao Curry com Couve (Chicken Curry with Kale)

Frango ao Curry com Couve is a warm, comforting, and low-carb keto lunch that’s full of vibrant flavors. Tender chicken is simmered in a fragrant curry sauce, while nutrient-rich kale adds a hearty, fibrous element to the dish. This recipe offers a perfect balance of protein, healthy fats, and fiber, all while keeping your carb intake low.

Ingredients:

• 2 chicken breasts, cubed
• 2 cups kale, chopped
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until fragrant, about 3-4 minutes.
2. Add the cubed chicken to the skillet and cook until browned on all sides, about 5-6 minutes.
3. Stir in the curry powder, salt, and pepper, ensuring the chicken is well coated.
4. Pour in the coconut milk and bring the mixture to a simmer. Cook for 10-12 minutes, allowing the sauce to thicken and the chicken to cook through.
5. Add the chopped kale and cook for an additional 5 minutes until the kale wilts and softens.
6. Serve hot and enjoy!

Frango ao Curry com Couve is a flavorful, keto-friendly lunch that brings together the rich, creamy taste of coconut milk with the aromatic spices of curry. The chicken is tender and juicy, while the kale provides an excellent source of fiber and nutrients. This dish is a great way to enjoy a hearty and satisfying meal while staying within your carb limits. It’s perfect for those looking to spice up their keto lunch options.

Salada de Frango com Abacate e Nozes (Chicken Salad with Avocado and Walnuts)

This fresh and nutritious Chicken Salad with Avocado and Walnuts is a perfect low-carb keto lunch. The tender chicken provides a lean protein source, while the creamy avocado adds healthy fats, and the walnuts bring a satisfying crunch. Packed with fiber and essential nutrients, this salad is both filling and light, making it a great option for those looking to maintain a keto lifestyle without sacrificing flavor.

Ingredients:

• 2 cooked chicken breasts, shredded
• 1 ripe avocado, diced
• 1/4 cup walnuts, chopped
• 1 cup mixed salad greens (e.g., arugula, spinach, or lettuce)
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded chicken, diced avocado, chopped walnuts, and mixed salad greens.
2. Drizzle olive oil and apple cider vinegar over the salad.
3. Toss everything gently to combine and season with salt and pepper to taste.
4. Serve immediately for a light and delicious keto lunch.

Salada de Frango com Abacate e Nozes is a well-rounded, nutrient-packed salad that offers healthy fats, protein, and fiber while keeping the carbs low. The creamy avocado pairs beautifully with the tender chicken, and the walnuts add a nice texture contrast. This simple yet delicious salad is perfect for a quick lunch, providing a refreshing and satisfying meal.

Espaguete de Abobrinha com Molho Pesto (Zucchini Noodles with Pesto Sauce)

Espaguete de Abobrinha com Molho Pesto is a delicious and low-carb alternative to traditional pasta dishes. Zucchini noodles, also known as zoodles, are the perfect base for this vibrant pesto sauce made with fresh basil, garlic, and olive oil. This keto-friendly dish is rich in flavor and provides a hearty, satisfying meal without the carbs, making it an ideal choice for lunch.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese
• 1 garlic clove
• Salt and pepper to taste

Instructions:

1. To make the pesto, combine the basil, pine nuts, olive oil, Parmesan cheese, and garlic in a food processor. Blend until smooth. Season with salt and pepper to taste.
2. Heat a non-stick skillet over medium heat and add the spiralized zucchini noodles. Sauté for 2-3 minutes until the noodles are tender but still firm.
3. Remove the noodles from the skillet and toss with the pesto sauce until evenly coated.
4. Serve immediately, garnished with additional Parmesan if desired.

Espaguete de Abobrinha com Molho Pesto is a flavorful and satisfying keto meal that brings the taste of traditional Italian pasta dishes without the carbs. The zucchini noodles provide a healthy, low-calorie alternative to pasta, and the pesto sauce adds a rich, herbaceous flavor that complements the dish perfectly. This light yet filling meal is ideal for anyone following a ketogenic diet and looking for a quick and tasty lunch.

Carne Moída com Abóbora e Espinafre (Ground Beef with Pumpkin and Spinach)

Carne Moída com Abóbora e Espinafre is a hearty and flavorful low-carb keto dish that combines ground beef, pumpkin, and spinach. The savory ground beef is paired with the sweetness of pumpkin and the nutrient-packed spinach, creating a filling and satisfying meal. This dish is rich in protein and fiber, making it a great option for those on a ketogenic diet.

Ingredients:

• 1 lb (450g) ground beef
• 2 cups pumpkin puree (or roasted pumpkin)
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant, about 3-4 minutes.
2. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon.
3. Stir in the ground cumin, paprika, salt, and pepper. Cook for another 2 minutes to allow the spices to meld with the beef.
4. Add the pumpkin puree and spinach to the skillet, stirring to combine. Cook for 5-7 minutes, until the spinach wilts and the mixture is heated through.
5. Serve hot, and enjoy a hearty, flavorful keto meal.

Carne Moída com Abóbora e Espinafre is a comforting and nutritious keto-friendly lunch. The combination of ground beef, pumpkin, and spinach provides a delicious balance of protein, fiber, and healthy fats. This dish is full of flavor and perfect for those looking for a filling, low-carb meal that supports their ketogenic lifestyle.

Camarão ao Alho e Limão (Garlic and Lemon Shrimp)

Camarão ao Alho e Limão is a quick, delicious, and low-carb keto dish that features succulent shrimp cooked in a fragrant garlic and lemon sauce. This dish is packed with protein and healthy fats, while being light enough for a satisfying lunch. The garlic adds depth of flavor, and the lemon brings a fresh zest, making this meal perfect for a refreshing and keto-friendly lunch.

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and are fully cooked.
4. Season with salt, pepper, lemon juice, and lemon zest.
5. Toss everything to combine and cook for another minute, ensuring the shrimp are coated in the garlic and lemon sauce.
6. Garnish with fresh parsley and serve immediately.

Camarão ao Alho e Limão is a wonderfully fresh and low-carb meal that’s quick to prepare and full of flavor. The shrimp absorb the savory garlic and bright lemon flavors, making each bite irresistible. Perfect for anyone on a keto diet, this dish is light yet satisfying, providing a healthy, protein-packed lunch.

Abóbora Assada com Carne Moída e Queijo (Roasted Pumpkin with Ground Beef and Cheese)

Abóbora Assada com Carne Moída e Queijo is a keto-friendly lunch that combines the sweetness of roasted pumpkin with savory ground beef and melted cheese. This hearty and comforting dish provides a perfect balance of protein, healthy fats, and fiber, making it a filling low-carb meal. It’s perfect for those who want something warm and satisfying without the carbs.

Ingredients:

• 1 small pumpkin (or butternut squash), peeled, seeded, and cut into cubes
• 1 lb (450g) ground beef
• 1/2 cup grated cheese (cheddar or mozzarella)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the pumpkin cubes in olive oil, paprika, garlic powder, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and golden.
2. While the pumpkin roasts, heat a skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
3. Season the beef with salt and pepper, and cook for another 5 minutes to ensure it’s well-cooked and flavorful.
4. Once the pumpkin is done, transfer it to a serving dish. Top with the cooked ground beef and sprinkle with grated cheese.
5. Return the dish to the oven for another 5 minutes, or until the cheese melts and is bubbly.
6. Garnish with fresh herbs, if desired, and serve hot.

Abóbora Assada com Carne Moída e Queijo is a warming and delicious keto meal that combines the comforting flavors of roasted pumpkin, savory ground beef, and gooey melted cheese. It’s a filling and satisfying dish that provides plenty of protein and fiber while keeping your carbs in check. This is a great option for anyone looking for a hearty yet low-carb lunch.

Omelete de Cogumelos e Queijo (Mushroom and Cheese Omelette)

The Omelete de Cogumelos e Queijo is a quick, easy, and keto-friendly lunch option. This dish features a fluffy omelet filled with sautéed mushrooms and melted cheese, making it both comforting and satisfying. With high protein and low carbs, it’s a perfect choice for a light lunch that won’t break your keto regimen.

Ingredients:

• 3 large eggs
• 1/2 cup mushrooms, sliced
• 1/4 cup shredded cheese (cheddar, mozzarella, or your favorite type)
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh herbs (optional, for garnish)

Instructions:

1. In a skillet, heat the butter over medium heat. Add the sliced mushrooms and sauté until softened, about 4-5 minutes.
2. While the mushrooms cook, whisk the eggs with salt and pepper in a bowl.
3. Once the mushrooms are done, pour the egg mixture into the skillet and cook for 2-3 minutes until the edges begin to set.
4. Sprinkle the shredded cheese over one half of the omelet and cook for another 1-2 minutes until the cheese begins to melt.
5. Gently fold the omelet in half and cook for another minute to ensure it’s cooked through.
6. Serve immediately, garnished with fresh herbs if desired.

The Omelete de Cogumelos e Queijo is a simple, low-carb, and keto-friendly dish that’s perfect for lunch. The savory mushrooms and melted cheese create a satisfying combination of flavors, while the eggs provide protein and structure. It’s a quick and easy meal that can be made in under 10 minutes, making it a great choice for those with limited time but in need of a filling, low-carb lunch.]

Note: More recipes are coming soon!