Keto Greek Salad Omelette

Crack the eggs into a bowl and whisk them until well-beaten. Season with a pinch of salt and black pepper to taste.

Heat the olive oil in a non-stick skillet over medium heat.

Add the diced tomatoes, diced cucumbers, and diced red onions to the skillet. Sauté for 2-3 minutes until they start to soften.

Pour the beaten eggs into the skillet over the sautéed vegetables.

Allow the eggs to cook undisturbed for a minute or two until the edges start to set. Using a spatula, gently lift the edges of the omelette and tilt the skillet to let the uncooked eggs flow to the edges. Continue cooking for another 2-3 minutes until the omelette is mostly set but still slightly runny on top.

Sprinkle the crumbled feta cheese and chopped fresh parsley evenly over one half of the omelette.

Carefully fold the other half of the omelette over the side with the feta cheese and parsley, creating a half-moon shape. Press it down gently with the spatula.

Continue cooking for another 1-2 minutes until the omelette is fully set and the cheese inside is slightly melted.

Slide the Keto Greek Salad Omelette onto a plate. If desired, garnish with Kalamata olives and a drizzle of Greek dressing for that classic Greek salad flavor.