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greek omelet on plate with olives and tomatoes

Greek Omelet

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 Time 10 minutes
Servings 1
Calories 470 kcal

Ingredients

  • 1 tablespoon olive oil
  • 3 eggs beaten
  • 1/4 cup diced cucumber
  • 1/4 cup diced red onion
  • 2 tablespoons sliced sundried tomatoes
  • 4-5 kalamata olives pitted and sliced
  • 1/4 teaspoon dried oregano
  • Sea salt and fresh ground pepper to taste

Instructions

  1. 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.
  2. 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 470 Calories 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.