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Greek Omelette with arugula feta and black olive with side of cherry tomato's
Olivia

Greek Omelette with Arugula, Feta, and Black Olives

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Greek omelette with arugula, feta, and black olives. A simple plant-forward meal with Mediterranean flavor and easy preparation.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Breakfast, Snack
Cuisine: American, Greek
Calories: 344
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 4 eggs
  • 1 cup arugula
  • 1/3 cup feta cheese crumbled
  • 1/4 cup black olives sliced
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Mixing Bowl
Mixing Bowl
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Mixing bowl
Frying Pan
Frying Pan
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Frying Pan

Cooking Instructions
 

  1. Crack eggs into a bowl and whisk well.
  2. Season eggs with salt and black pepper.
  3. Heat olive oil in a pan over medium heat.
  4. Add arugula and cook briefly until softened.
  5. Pour eggs into the pan.
  6. Add feta cheese and black olives evenly.
  7. Cook until edges begin to set.
  8. Fold omelette gently in half.
  9. Continue cooking until eggs are fully set.
  10. Garnish with fresh parsley and serve.

Nutrition

Calories: 344kcalCarbohydrates: 3gProtein: 15gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.04gCholesterol: 350mgSodium: 678mgPotassium: 203mgFiber: 1gSugar: 1gVitamin A: 1221IUVitamin C: 7mgCalcium: 203mgIron: 2mg

Notes

• Use fresh arugula for best flavor
• Do not overcook the eggs
• Add oregano for extra Mediterranean flavor if desired

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