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.
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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
Easy Greek Omelette
- 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
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