Mediterranean Vegetable Omelet
Fluffy eggs folded around roasted zucchini, tomatoes, and feta, a light and protein-packed Mediterranean breakfast that doubles as lunch.
Ingredients (serves 2)
- 4 eggs
- 1 zucchini
- 1 tomato
- 0.5 cup feta cheese
- 0.5 onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon fresh oregano
- Salt
- Black pepper
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Save this recipeInstructions
- 1
Dice zucchini and tomato. Sauté zucchini, diced onion, and garlic in 1 tablespoon olive oil for 4 minutes until softened. Add tomato and oregano.
- 2
Whisk together 4 eggs with salt and pepper. Heat 1 tablespoon olive oil in a nonstick skillet over medium.
- 3
Pour eggs into skillet and let set for 1 minute. Gently push cooked edges to center, tilting pan to let uncooked egg flow to edges.
- 4
When eggs are mostly set but still slightly wet on top, spread vegetable mixture and crumbled feta over one half.
- 5
Fold omelet in half and slide onto plate. Serve immediately.
