About
This flavorful omelette is packed with classic pizza flavors from tangy cheddar cheese, oozy mozzarellas, salty olives and aromatic oregano. The omelette is part cooked on the stove then transferred to the oven to finish baking.
Perfect served for breakfast or lunch with a green salad or keto fries!
Ingredients
- 8 medium black olives
- 6 medium raw egg
- 1 medium – 2 3/5" diameter tomato
- 1 teaspoon oregano, dried
- 1 tablespoon basil, fresh
- 1 tablespoon olive oil
- ½ cup, grated cheddar cheese
- ½ cup, grated mozzarella cheese
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add the eggs to a large mixing bowl and season with salt and pepper. Beat well to combine.
- Add the grated cheeses to the bowl along with the oregano and beat well to combine.
- Heat the oil in an oven proof skillet over a medium/high heat. Roughly dice the tomatoes and slice the olives and add to the pan, spreading evenly across the skillet.
- Add the egg mixture and the basil, and leave to settle for a minute. As the egg begins to cook around the edges, use a spatula to bring the cooked egg towards the center of the skillet allowing the uncooked egg to flow into the gaps.
- Once the omelette is around 2/3 cooked, with some liquid still remaining on top, transfer to the oven to bake for 8-10 minutes or until cooked through and golden brown all over.
Nutrition Facts
- Servings: 4
- Calories: 249.8kcal/1045.4kJ (per serving)
- Fat: 19.5g (per serving)
- Carbs: 3.5g (per serving)
- Protein: 15.0g (per serving)
