Easy Greek Omelette

Easy Greek Omelette

What a celebration of the classic Greek flavors! Tomatoes, green pepper, olives and feta cheese are stuffed between two layers of egg and served warm on a plate. Pouring a dressing of olive oil and balsamic vinegar on top is the final garnish that seals the deal to a healthy, low-carb, ketogenic Easy Greek Omelette.

stuffed Easy Greek Omelette

Tristan featured some clips in a Full Day of Eating video and made a little note about how he wasn’t offered any. This omelette is so good, it was only allotted to my daughter and myself because we hadn’t eaten yet! We gobbled it all up after making sure to chew it well ;).

 

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Easy Greek Omelette - Primal Edge Health

Easy Greek Omelette featured image
Easy Greek Omelette
Served with a splash of olive oil and balsamic vinegar, this omelette stuffed with Greek style vegetables and feta cheese is delicious for breakfast or lunch!
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Servings: serving
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Easy Greek Omelette
Served with a splash of olive oil and balsamic vinegar, this omelette stuffed with Greek style vegetables and feta cheese is delicious for breakfast or lunch!
Print Recipe
Print this recipe
Servings: serving
Units:
Easy Greek Omelette featured image
Rating
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Servings 1serving
Prep Time 5minutes
Cook Time 10minutes
Ingredients
  • 1/2 tablespoon coconut oil
  • 1 small green bell pepper
  • 1/2 small onions chopped
  • 1 clove garlic minced
  • 1/4 teaspoon ground black pepper
  • 1 medium tomatoes diced
  • 3 whole egg whisked
  • 1 ounce feta cheese
  • Kalamata olives
  • 1/2 tablespoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar
Ingredients
  • 1/2 tablespoon coconut oil
  • 1 small green bell pepper
  • 1/2 small onions chopped
  • 1 clove garlic minced
  • 1/4 teaspoon ground black pepper
  • 1 medium tomatoes diced
  • 3 whole egg whisked
  • 1 ounce feta cheese
  • Kalamata olives
  • 1/2 tablespoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar
Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 1serving
Prep Time 5minutes
Cook Time 10minutes
Instructions
  1. Saute bell pepper, onion, garlic and pepper in the coconut oil for 3 minutes over medium heat in a skillet.
  2. Add the tomatoes and continue to cook for 2 more minutes, until tomatoes soft.
  3. Remove veggies from heat, transfer to a bowl and set aside.
  4. Return the skillet to the stove top over medium-low and pour in the eggs. The pan should be oily enough, add more coconut oil if needed.
  5. Once the eggs are almost cooked through, arrange the vegetable saute on one half of the omelette. Sprinkle the cheese on over the veggies to melt.
  6. Once cooked, fold over omelette style. Serve warm with a garnish of olives and splash of olive oil with balsamic vinegar.
Recipe Notes

Macros per serving: 34.1 g fat, 24.4 g protein, 13.5 g carb, 11.5 g net carb

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2 Responses

  1. Teri
    | Reply

    This was delicious! I’ve been looking for different ways to enjoy my eggs. I have a favorite greek salad recipe but never thought about modifying it to use with eggs. Thanks so much!

    • Jessica Haggard
      | Reply

      My pleasure! I’m glad you liked it 🙂

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