Easy Greek Omelette (Keto, Low-Carb)

A Greek omelette has to be stuffed full of classic Mediterranean flavor – tomatoes, green pepper, olives and feta cheese. Serve warm and dream of warm sunny days. This and other easy keto recipes make breaking the night fast a low-carb, high-fat meal a good way to go.

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.

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 😉

Looking for more ketogenic breakfast recipes?

Check out the following resources to find delicious ketogenic breakfast recipes:

• The Ketogenic Edge Cookbook
• Ketogenic Green Smoothie
• Ketogenic Breakfast Cereal
• Our Keto Flatbreads + 33 variations
• Low-Carb Tomato Olive Egg Muffins
• Grain-Free Coconut Flour Bread
• Coconut Flour Pancakes

🌟 FOLLOW ME ON FACEBOOK, PINTEREST, AND INSTAGRAM FOR MORE EASY KETO & CARNIVORE RECIPES.

Easy Greek Omelette

Jessica Haggard

Served with a splash of olive oil and balsamic vinegar, this breakfast or lunch hour omelet is stuffed with a Greek-inspired mixture of vegetables and feta cheese. It only takes 15 minutes to make and will nourish you for hours!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Breakfast

Cuisine Mediterranean

Servings 1 serving

Calories 262 kcal

Ingredients

  

1x2x3x

• 1/2 tablespoon coconut oil
• 1 small green bell pepper
• 1/2 small onion chopped
• 1 clove garlic minced
• 1/4 teaspoon ground black pepper
• 1 medium tomato diced
• 3 whole eggs whisked
• 1 ounce feta cheese
• Kalamata olives
• 1/2 tablespoon extra virgin olive oil
• 1 teaspoon balsamic vinegar

Instructions

 

• Saute bell pepper, onion, garlic and pepper in the coconut oil for 3 minutes over medium heat in a skillet.
• Add the tomatoes and continue to cook for 2 more minutes, until tomatoes soft.
• Remove veggies from heat, transfer to a bowl and set aside.
• 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.
• 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.
• Once cooked, fold over omelette style. Serve warm with a garnish of olives and splash of olive oil with balsamic vinegar.

Nutrition & Macros

Calories: 262kcalCarbohydrates: 15gProtein: 7gFat: 21gSaturated Fat: 11gCholesterol: 36mgSodium: 332mgPotassium: 472mgFiber: 3gSugar: 8gVitamin A: 1418IUVitamin C: 80mgCalcium: 152mgIron: 1mg

To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.

Made this? Leave a Rating! ⭐⭐⭐⭐⭐Tag a photo with @PrimalEdgeHealth and #PEHRecipe on Instagram to share with us!

SaveSaveSaveSave

Save

Save