Makes 1 Serving
Macros: 216 Cal, Fat 15g, Carbs 5g, Fibre 1g, Protein 15g
Sea Salt & Black Pepper (to taste)
1/2 tsp Extra Virgin Olive Oil
1 Tomato (small, chopped, seeds removed)
1 Tbsp Pitted Kalamata Olives (chopped)
1 Tbsp Feta Cheese (crumbled)
1 1/2 tsp Parsley (chopped)
In a small bowl, whisk the eggs with a fork and season with salt and pepper. Set aside.
Heat a small skillet over medium heat and add the oil. Pour in the egg mixture 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!
Leftovers: Refrigerate in an airtight container for up to three days.
Dairy Free: Omit the feta, or use a vegan cheese.
More Flavour: Add chili flakes.
Make it Fluffy: For a fluffier omelette, whisk the eggs with milk.