About
This flavorsome keto omelette is inspired by classic Greek flavors of sweet tomato, salty olives, tender red onion, tangy feta cheese and aromatic oregano.
This makes a great lunch option served with a simple side salad.
Ingredients
- ½ medium zucchini
- ¼ medium – 2 1/2" diameter red onion
- 1 tablespoon olive oil
- 2 teaspoon oregano, dried
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
- 6 medium raw egg
- 8 olives pitted kalamata olives by mezzetta
- 4 piece tomatoes sun dried or sundried packed in oil
- 2 tablespoon feta cheese
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Slice the ends off the zucchini and discard. Slice the zucchini in half lengthwise, then across each half to create half moon shapes roughly 1/2 an inch thick. Thinly slice the onion. Heat the oil in a large oven proof skillet over a medium heat and add the onion, zucchini and oregano. Stir to combine and cook for 2-3 minutes until tender.
- Whilst the zucchini is cooking, add the eggs to a mixing bowl and season with salt and pepper. Beat together to combine.
- Halve the olives and roughly chop the tomatoes. Add to the skillet and stir to combine, cooking for a minute or so more.
- Crumble the cheese into the eggs and stir well.
- Pour the beaten egg mixture over the vegetables and turn the heat to medium. Once the egg starts to set around the edges, use a spatula to carefully ease the cooked egg away from the side of the pan, allowing any uncooked egg to flow underneath.
- Once the omelette is almost cooked with just a thin layer of liquid remaining, transfer to the oven to finish baking for a further 4-5 minutes until cooked through and golden brown all over.
Nutrition Facts
- Servings: 4
- Calories: 183.7kcal/768.4kJ (per serving)
- Fat: 14.5g (per serving)
- Carbs: 3.8g (per serving)
- Protein: 9.9g (per serving)