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Mediterranean Omelet

Calories 303, Fat 17.7g (Saturated 5.2g, Trans 0), Cholesterol 337mg, Sodium 631mg, Carbs 21.9g (Fiber 9.9g, Sugars 4.4g), Protein 18.2g


  • 1 teaspoon oil or butter

  • 2 eggs

  • 1 tablespoon milk (or cream)

  • oregano, salt and pepper to taste

  • 2 tablespoons tomato, diced

  • 2 tablespoons kalamata olives, sliced

  • 1 artichoke heart, quartered

  • 1 tablespoon feta, crumbled

  • 1 tablespoon romesco sauce


  1. Heat the oil in a small skillet (no-stick preferable), pour in the mixture of the egg, milk, oregano, salt and pepper and let cover the bottom of the pan.

  2. Cook until the egg starts to set before sprinkling on the tomato, olive, artichoke and feta per half of the egg and folding the covered part over.

  3. Cook the eggs until set, about a minute, before removing from the heat and topping with the romesco sauce to enjoy!

    Original Recipe: closetcooking

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