Calories: 419kcal
Ingredients
- 3 Large Eggs or egg whites
- 1 tbsp Heavy Cream
- 1 tbsp Fresh Parsley finely chopped
- ¼ cup Onions sliced thinly
- ½ cup Cherry Tomatoes quartered
- ¼ cup Pickled Black Olives Pitted
- ¼ cup Feta Cheese Crumbled
- Salt and Pepper to taste
Instructions
(stovetop)
- Prepare your vegetables- chop parsley, slice onions, quarter tomatoes, and pit olives.
- Add the eggs, heavy cream, parsley and salt and pepper to a bowl. Lightly whisk the eggs.
- Place a non-stick pan on medium-high and add a spoonful of oil. Add the sliced onions and sauté for about a minute. Next, add the tomatoes and olives for another quick minute. If desired, season with salt and pepper.
- Transfer the sautéed vegetables to a bowl, top with crumbled feta cheese, and mix briefly.
- Use a paper towel to wipe down the pan you just used- be careful as it will be hot. Place it back on the burner and add more oil. Then, add the beaten eggs, swirling them around to cover the base of the pan.
- Turn the heat to low and let the omelet set. Use a spatula to gently lift the edges of the omelet so that the uncooked mixture can flow underneath the cooked portions.
- Once the egg is just about set, place the cooked vegetables on half of the omelet.
- Carefully fold the plain egg side over the vegetables. Let it set for another minute, and then transfer it to a serving plate.
- Serve warm with your favorite sides!
casserole
- Quadruple your ingredients. Then, chop parsley, slice onions, quarter tomatoes, and pit olives.
- Preheat the oven to 400F.
- Place a large non-stick pan on medium-high and add a spoonful of oil. Add the sliced onions and sauté for about a minute. Next, add the tomatoes and olives for another quick minutes. If desired, season with salt and pepper.
- Transfer the sautéed vegetables to the casserole dish and sprinkle crumbled feta on top. Mix well.
- Pour the whisked egg mixture on top of vegetables. Mix them together and smooth out evenly with a spatula. Top with more crumbled feta.
- Transfer the casserole dish to the oven and bake for 20-25 minutes until eggs are set in the middle.
- Cut into portions and serve warm with your favorite sides! This dish can be kept in the fridge for 4-5 days.
Notes
To substitute dried parsley, use 1 tsp.
Nutrition
Calories: 419kcal | Carbohydrates: 11g | Protein: 24g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 545mg | Sodium: 1149mg | Potassium: 403mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1925IU | Vitamin C: 25mg | Calcium: 276mg | Iron: 3mg
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