Recipe: Mediterranean Omelet

May 20, 2021Plate MethodRecipesRecipes: Breakfast

Looking to incorporate bold flavors into your omelet? This recipe takes common Mediterranean flavors—feta, kalamata olives, and avocado — and turns breakfast oh-so-savory.

Traditional Mediterranean-style meals are not only rich in flavor but also in healthy, unsaturated fats. These fats, found in foods such as olives and avocados, may help reduce “bad” LDL cholesterol and raise “good” HDL cholesterol. This may help prevent a buildup of cholesterol in your arteries (also called atherosclerosis), and it is one of the reasons the traditional Mediterranean diet is touted as heart-healthy.

Pair with a side of fruit for a colorful Plate Method start to your day!

Mediterranean Omelet

Serves 1

Ingredients:

• 2 tsp avocado oil, divided
• 2 large eggs
• 1 Tbsp milk of choice
• 2 tsp fresh oregano, chopped (or 1 tsp dried)
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 8 cherry tomatoes, sliced
• 6 kalamata olives, sliced
• 1 green onion, thinly sliced
• Handful of spinach, roughly chopped
• 1 Tbsp feta cheese, crumbled
• 1/3 of an avocado, thinly sliced

Directions:

1. Heat 1 tsp avocado oil in a medium skillet over medium-high heat.
2. Add the cherry tomatoes, kalamata olives, green onion, spinach, and garlic powder to the hot pan. Cook the vegetable mixture until the spinach is wilted, roughly 2 minutes.
3. While the vegetables cook, whisk together eggs, milk, oregano, salt, and pepper in a medium bowl. Whisk until well combined.
4. Once the vegetables are warmed and the spinach is wilted, remove the mixture from the pan and transfer it to a small bowl. Set aside.
5. Add the other 1 tsp of avocado to the warm skillet, keeping the heat on medium-high. Add the egg mixture, covering the bottom of the pan. Cook about 2 minutes, or until the eggs are only slightly wet on top.
6. Sprinkle the tomato, olive, and spinach mixture over half the egg mixture. Top with the feta cheese. Fold the opposite half of the egg over the top of the other half to form a half-circle (omelet shape). Cook until set, about 2-3 minutes.
7. Remove from the skillet and top with the sliced avocado. Serve warm and enjoy!

Swaps:

• For the Kalamata olives: black olives, green olives, or canned artichoke hearts (drained)
• For the spinach: kale or arugula
• For the milk: dairy-free milk alternative of choice
• For the feta cheese: goat, mozzarella, or parmesan cheese