Breakfast is more than just a meal; it’s the start of a new day full of opportunities. Enjoy your Keto Greek Salad Omelette and embrace the freshness and flavors that greet you every morning!
Keto Greek Salad Omelette
Recipe By Ketology
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Cooking Time
10-15 min
Difficulty
Easy
Serves
1
Calories
280
Ingredients
- 3 large eggs
- 1/4 cup diced tomatoes
- 1/4 cup diced cucumbers
- 2 tablespoons diced red onions
- 2 tablespoons crumbled feta cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Optional toppings: Kalamata olives, Greek dressing
Instructions
- 1. Crack the eggs into a bowl and whisk them until well-beaten. Season with a pinch of salt and black pepper to taste.
- 2. Heat the olive oil in a non-stick skillet over medium heat.
- 3. Add the diced tomatoes, diced cucumbers, and diced red onions to the skillet. Sauté for 2-3 minutes until they start to soften.
- 4. Pour the beaten eggs into the skillet over the sautéed vegetables.
- 5. 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.
- 6. Sprinkle the crumbled feta cheese and chopped fresh parsley evenly over one half of the omelette.
- 7. 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.
- 8. Continue cooking for another 1-2 minutes until the omelette is fully set and the cheese inside is slightly melted.
- 9. 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.
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