Keto Greek Style Omelette
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 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.
Step 3
Whilst the zucchini is cooking, add the eggs to a mixing bowl and season with salt and pepper. Beat together to combine.
Step 4
Halve the olives and roughly chop the tomatoes. Add to the skillet and stir to combine, cooking for a minute or so more.
Step 5
Crumble the cheese into the eggs and stir well.
Step 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.
Step 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.
Ingredients
- Zucchini – ½ medium
- Red Onion – ¼ medium – 2 1/2″ diameter
- Olive Oil – 1 tablespoon
- Oregano, Dried – 2 teaspoon
- Salt, Sea Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon
- Raw Egg – 6 medium
- Pitted Kalamata Olives by Mezzetta – 8 olives
- Tomatoes Sun Dried Or Sundried Packed In Oil – 4 piece
- Feta Cheese – 2 tablespoon