Tomato and Feta Omelette

This Tomato and Feta Omelette is a delightful Greek breakfast dish, bursting with fresh flavors and creamy feta cheese. It's a quick and nutritious way to start your day, perfect for those seeking a gluten-free option.

Ingredients

• Large eggs - 4
• Fresh tomatoes, diced - 100 grams
• Feta cheese, crumbled - 75 grams
• Olive oil - 2 tablespoons
• Fresh parsley, chopped - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. In a mixing bowl, whisk the eggs until well combined and season with salt and black pepper.
2. Heat the olive oil in a non-stick frying pan over medium heat.
3. Add the diced tomatoes to the pan and sauté for about 2-3 minutes until softened.
4. Pour the whisked eggs over the tomatoes in the pan, tilting the pan to ensure even distribution.
5. Cook for about 2-3 minutes until the edges start to set, then sprinkle the crumbled feta cheese and chopped parsley over one half of the omelette.
6. Carefully fold the omelette in half and cook for an additional 1-2 minutes until the cheese melts and the eggs are fully cooked.
7. Slide the omelette onto a plate, cut in half, and serve warm.

Nutrition

• Calories: 320
• Protein: 21 g
• Carbs: 4 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 720 mg
• Cholesterol: 370 mg
• Total Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in protein and healthy fats from eggs and feta cheese.
• Contains antioxidants and vitamins from fresh tomatoes and parsley.

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