Salty olives and sundried tomatoes takes the omelet a long way when it comes to flavor and nutrition. This is the perfect breakfast when you’re short on time but still need a healthy breakfast.
Course
Breakfast, Dinner, Lunch, Main Course
Cuisine
Paleo
Total Time10minutes
Servings1
Calories470kcal
Ingredients
1tablespoonolive oil
3eggsbeaten
1/4cupdiced cucumber
1/4cupdiced red onion
2tablespoonssliced sundried tomatoes
4-5kalamata olivespitted and sliced
1/4teaspoondried oregano
Sea salt and fresh ground pepperto taste
Instructions
Heat the oil in a small skillet over medium low heat. Add the eggs and cook for a minute until the edges are set. Lift the edges carefully and let the liquid flow underneath the edges.
When the eggs are cooked, add the remaining ingredients and fold in half. Heat through and serve.
Nutrition Facts
Greek Omelet
Amount Per Serving
Calories 470Calories from Fat 279
% Daily Value*
Fat 31g48%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 10g11%
Protein 21g42%
* Percent Daily Values are based on a 2000 calorie diet.