Greek Breakfast Feta and Tomato Omelette
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Greek · 20 min · vegetarian, gluten-free, keto, low-carb
283 cal
15g protein
4g carbs
23g fat
per serving · estimated
Ingredients
- 3 large Eggs
- 1/2 cup crumbled Feta cheese
- 1 cup halved Cherry tomatoes
- 1 tbsp Olive oil
- 1 tablespoon chopped Fresh oregano
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- In a bowl, beat the eggs with a pinch of salt and black pepper.
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- Add cherry tomatoes and cook for 2-3 minutes until slightly softened.
- Pour the beaten eggs into the skillet and cook for 2 minutes until starting to set.
- Sprinkle crumbled feta and chopped oregano evenly over the eggs.
- Reduce heat to low, cover, and cook for another 3-4 minutes until eggs are fully set.
- Slide the omelette onto a plate, garnish with additional oregano if desired, and serve warm.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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