Weight-loss
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Recipes
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2
min read
Greek Tomato Feta Omelette
This tasty meal is a quick dish that can be make for breakfast, lunch or dinner. Serve with sourdough toast for some filling complex carbohydrates
Written by
Reviewed by
Sanchia Parker
Accredited Practising Dietitian and Nutritionist
Disclaimer
1 servings • 10 minutes
Ingredients
- 1/2 tbsp Extra Virgin Olive Oil
- 2 Egg
- Salt & Black Pepper (to taste)
- 1 Small Tomato (chopped, seeds removed)
- 1 tbsp Pitted Kalamata Olives (chopped)
- 1 tbsp Feta Cheese (crumbled)
- 1 tbsp Parsley (chopped)
Directions
- In a small bowl, whisk the eggs with a fork and season with salt and pepper. Set aside.
- Heat a small frying pan over medium heat and add the oil. Pour in the eggs and cook until almost set. Place the chopped tomato, olives, and feta on one half of the omelette and fold the other half over top.
- Remove from heat and top with parsley. Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days.
No Dairy: Omit the feta, or use a vegan cheese.
References
See more
Sanchia Parker
Accredited Practising Dietitian and Nutritionist
Sanchia is an Accredited Practising Dietitian and Nutritionist based on the Gold Coast. Sanchia has more than 10 years of experience working as a dietitian, with much of her experience in diabetes, weight management and behaviour change. She has also worked in private practice and in corporate health, working one-on-one with individuals and delivering group education.
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