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Keto Greek Style Omelette Recipe

Gluten Free
Lunch
Quick Easy
Vegetarian
★★★★☆
4.8/5
(1813 reviews)
By Zylo Nutritionist Team
Keto Greek Style Omelette
Zylo Recipes

Description

Imagine a Mediterranean sunrise captured in a single bite – that's what this delightful omelette brings to your plate. It's a celebration of those vibrant Greek flavors we all know and love, transformed into a protein-packed dish perfect for a light lunch or a satisfying brunch. The base is a fluffy, golden omelette, cooked to tender perfection.

The eggs themselves offer a blank canvas for the starring ingredients, providing a richness that binds everything together. Nestled within this soft embrace is a medley of sun-kissed flavors. Diced tomatoes, their sweetness concentrated and their juices mingling with the egg, offer a bright counterpoint to the other savory elements.

Slices of red onion, thinly sliced to mellow their sharpness, contribute a subtle pungency and a delightful crispness that adds texture to each mouthful. Kalamata olives, briny and bold, provide a salty counterpoint to the sweetness of the tomatoes, evoking the sun-drenched shores of the Mediterranean. The olives offer a satisfying chewiness, a burst of flavor that awakens the palate.

Crumbled feta cheese, its tangy and slightly salty notes cutting through the richness of the eggs and the sweetness of the tomatoes, melts slightly into the warm omelette, creating pockets of creamy, salty goodness. Each bite is a delightful explosion of contrasting textures and flavors that dance across your tongue. Finally, a sprinkle of dried oregano, its earthy and aromatic fragrance infusing the entire dish, ties all the elements together.

Oregano brings a herbal warmth that complements the other flavors, creating a harmonious and well-balanced dish. This omelette isn’t just a meal; it’s an experience. It's a journey to the Greek isles with every bite, a reminder of sun-drenched days and the simple pleasures of fresh, vibrant ingredients.

Serve it alongside a simple green salad dressed with a light vinaigrette to complete the meal and enjoy a taste of the Mediterranean in the comfort of your own home. The combination of the warm omelette and the crisp, refreshing salad is a perfect pairing that will leave you feeling satisfied and energized.

Preparation Time

Prep Time
6 min
Cook Time
16 min
Total Time
22 min

Nutrition Information

Per 1 servings serving
C
Calories
550 Kcal
C
Carbs
5 g
Fi
Fiber
2 g
Sugar
3 g
P
Protein
35 g
C
Fats
45 g
Saturated Fats 18 g
Unsaturated Fats 22 g
Cholestrol 450 mg
Sodium 600 mg
Potassium 300 mg
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Ingredients

    1.
    Zucchini
    Zucchini
    ½ medium
    2.
    Red Onion
    Red Onion
    ¼ medium - 2 1/2" diameter
    3.
    Olive Oil
    Olive Oil
    1 tablespoon
    4.
    Oregano, Dried
    Oregano, Dried
    2 teaspoon
    5.
    Salt, Sea Salt
    Salt, Sea Salt
    ⅛ teaspoon
    6.
    Black Pepper
    Black Pepper
    ⅛ teaspoon
    7.
    Raw Egg
    Raw Egg
    6 medium
    8.
    Pitted Kalamata Olives by Mezzetta
    Pitted Kalamata Olives by Mezzetta
    8 olives
    9.
    Tomatoes Sun Dried Or Sundried Packed In Oil
    Tomatoes Sun Dried Or Sundried Packed In Oil
    4 piece
    10.
    Feta Cheese
    Feta Cheese
    2 tablespoon

Instructions

    1.
    Preheat the oven to 400 degrees Fahrenheit.
    2.
    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.
    3.
    Whilst the zucchini is cooking, add the eggs to a mixing bowl and season with salt and pepper. Beat together to combine.
    4.
    Halve the olives and roughly chop the tomatoes. Add to the skillet and stir to combine, cooking for a minute or so more.
    5.
    Crumble the cheese into the eggs and stir well.
    6.
    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.
    7.
    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.