Great Transition Food for Fat Fasting (That Actually Feels Like a Treat)
When we first ditched sugar and gluten, this omelet was a total lifeline. Scott threw it together one morning, and it was so good — so satisfying — that he ate it nearly every day for the next three or four months. Comforting. Cheesy. Familiar. It became part of his daily rhythm during some of the hardest months of his healing journey. While Scott didn’t have fatty liver — his diagnosis was cirrhosis — this simple meal delivered powerful support: low-carb, high-fat, and packed with choline-rich eggs that help the liver do its job. Whether you’re easing into keto or going full-on fat fast, this skillet classic is a craving-crusher that actually helps your body heal.
🍳 Why This Works (With a Few Edits)
- Eggs = choline-rich → helps your liver clear fat
- Butter or avocado oil = clean fat fuel → keeps insulin low
- Cheese = flavor + satiety
- Pepperoni or sausage = zero-carb protein → helps you feel full
- Pizza flavor = major craving crusher → helps you stick with it
Fat Fasting Tweaks (Optional but Powerful)
You can absolutely use this during a fat fasting day if you tweak the ratios:
- Use more fat, less protein → aim for ~3:1 fat-to-protein
- Suggested baseline:
- 3 large eggs
- 1 oz cheese
- 1 tbsp butter
- 1 oz pepperoni
- Bonus: drizzle extra melted butter on top to boost fat even more
- Avoid veggies early on → skip peppers/onions during a strict reset
- Pair it with a fatty drink → butter coffee, broth with Redmond salt, or MCT coconut oil tea all help stretch satiety
When Is It Fat Fasting-Approved?
- Carbs are near zero
- Fat is dominant
- No sauce, veggies, or fillers added
If you’re deep in reset mode, stick with the stripped-down version. When you’re in a more flexible phase? Load it up.
🍕 Pizza Omelet (Scott’s Transition Version)
Think of it as pizza night, reimagined for a skillet. It’s cozy, filling, and hits all the right notes—without throwing your healing off track.
🛒 Ingredients (Serves 1)
| Ingredient | Ounces | Grams |
| Avocado oil | 0.5 oz | 14g |
| Butter | 0.5 oz | 14g |
| Frozen pepper & onion mix | 1.9 oz | 54g |
| Large eggs (3 total) | 5.3 oz | 150g |
| Sea salt + black pepper | — | — |
| Shredded mozzarella or Jack | 2 oz | 56g |
| Pepperoni slices (about 10) | 1 oz | 28g |
| Optional garnish: | ||
| Grated parmesan | 0.1 oz | 3g |
| Fresh parsley | — | — |
| Crushed red pepper flakes | to taste | — |
🔪 Instructions
- Sauté the veggies
In a large nonstick skillet, heat avocado oil and butter over medium heat. Add frozen pepper/onion mix and sauté 4–5 minutes until soft and lightly golden. - Whisk the eggs
Crack 3 eggs into a bowl. Whisk vigorously until frothy—Scott swears by the fluff factor. Season with sea salt and cracked pepper. - Add the eggs (No-Flip Method)
Lower heat to medium-low. Pour eggs evenly over the veggies. Swirl to coat the pan and let eggs creep up the sides. - Cook gently, covered
Cover with a lid and let cook for 2–3 minutes until the top begins to set. - Add cheese + pepperoni
Remove the lid. Sprinkle cheese across the top, then place pepperoni in a checkerboard or stripe pattern (Scott’s signature move). Cook uncovered another 1–2 minutes. - Fold + plate
Fold both sides inward like a burrito. Slide onto plate. Garnish as desired and serve hot.
Kristy’s Note:
I always flip mine before adding the cheese—I just can’t do the soft center! If you’re like me, flip once it’s mostly cooked for a crispier bottom and fully set middle.
Macros (Estimated with 3 eggs + full toppings)
| Nutrient | Amount |
| Calories | ~610 kcal |
| Fat | 51g |
| Protein | 27g |
| Total Carbs | 4g |
| Fiber | ~1g |
| Net Carbs | ~3g |
📝 Omit veggies and garnishes to lower net carbs closer to ~1g.
💡 Final Thought
Healing doesn’t have to feel like deprivation. This omelet is fast, delicious, and gets the job done—just like Scott intended. Whether you’re on day 1 or year 3, it’s a solid staple that keeps you moving forward.
Love your food. Heal your body. Pizza’s still on the menu.
With love and gratitude,
Kristy
Love Gratitude Joy — it’s a lifestyle.