Mediterranean Omelet

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  • 3 Eggs
  • 1 teaspoon Fresh Rosemary - or thyme
  • pinch Chili Flakes - to taste
  • 1 tablespoon Coconut Oil
  • 1 cup Baby Spinach - chopped
  • 0.13 cup Artichoke Hearts - canned and chopped
  • 2 piece Tomatoes - sun dried and chopped
  • 1 tablespoon Kalamata Olives - minced
  • 2 tablespoon Crumbled Feta Cheese - or grated parmesan
  • 1 Roma Tomato - diced
  • handful Arugula - to taste
  • Salt - to taste
  • Ground Black Pepper - to taste
  • Crack the eggs into a small bowl. Add the rosemary,
  • optional chili flakes, salt and pepper, and whisk with a fork until combined. Set aside.
  • Meanwhile preheat a large non-stick skillet over medium heat. Add the coconut oil, the spinach, artichokes, sundried tomatoes, and kalamata olives. Reduce heat to
  • medium low and sauté until the spinach has wilted.
  • Once the pan has cooled somewhat, pour the egg mixture overtop. Make sure to cover all the ingredients evenly in the pan. Then allow to cook over medium low
  • heat. Once the eggs are set begin to tilt the pan from side to side to spread the remaining egg liquid towards the edges.
  • When the eggs are almost done, add the feta or parmesan cheese and allow the cheese to melt a little. Then plate the omelet and fold in half. Stuff with diced
  • tomatoes and arugula if desired.
1/8 cup of canned artichokes (not marinated) is considered a low FODMAP serving. May be omitted completely if desired.


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