Greek Vegetable Omelet

Servings: 2 

This Greek-inspired omelet is the ideal start to your feeding period. Loaded with countless nutrients and plenty of protein, it will leave you feeling full and energized. Take your pick from the various add-ons, although I’m partial to the olives, feta, and mintauthentic Greek flavors.



For the omelet:

4 large eggs
2 tablespoons fat-free ilk
½ teaspoon paprika
¼ teaspoon allspice
½ teaspoon salt
½ teaspoon black pepper
1½ teaspoons extra-virgin olive oil


½ cup crumbled rennet-free feta cheese
½ cup cherry tomatoes, halved
⅓ cup drained marinated artichoke hearts
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh mint
2 tablespoons pitted Kalamata olives



 1. In a medium bowl, whisk together all the omelet ingredients except the olive oil.
2. Coat a 10-inch non-stick skillet with the olive oil and set it over medium-high heat.
3. Once the oil is shimmering, pour the egg mixture into the skillet and stir it with a spatula for 5 seconds.
4. Push the cooked egg in from the edge of the skillet to the center and tilt the pan to allow the uncooked egg to fill in the empty spots.
5. Cook the omelet for 1 minute, until the eggs are set, then remove it from the heat. Spoon your desired add-ons onto one side of the omelet and use a spatula to fold the remaining half of the omelet over the add-ons.
6. Slice the omelet into two portions. Serve with warm pita bread, if desired.


NUTRITION • per one serving •

Calories 320 —
Total Fat 22 g 28%
Saturated Fat 9.4 g 47%
Polyunsaturated Fat 6.7 g —
Monounsaturated Fat 7.5 g —
Trans Fat 0 g —
Cholesterol 405 mg 135%
Sodium 520 mg 23%
Total Carbohydrates 11 g 4%
Dietary Fiber 4 g 14%
Total Sugars 5 g —
Protein 20 g 40%
Vitamin A 41 mcg 4%
Vitamin C 2.8 mg 2%
Vitamin D 2 mcg 10%
Potassium 481 mg 10%
Calcium 320 mg 25%
Iron 4.2 mg 25%


This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here


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