This omelette is packed with protein, is colourful, healthy, and every bite is super delicious. With the saltiness of feta and freshness of parsley and a dash of chilli flakes or pepper, there is no need for any extra seasoning.
Course Breakfast, Brunch, Lunch, Snack
Cuisine American, French
Keyword easy, keto
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Small mixing bowl
Chef's 8" knife or kitchen scissors
Small frying pan
1/2cegg whiteor 4 large eggs
1 Tbspfeta cheesefinely chopped
1Tbspparsleyfinely chopped and extra for garnish
1tspextra-virgin olive oilor coconut oil makes a nice change
chilli flakes or pepperto taste
black pepperto taste
If using whole eggs, separate the whites from yolks.
Chop feta cheese and parsley.
Whisk egg whites until the liquid looks aerated. Add chilli flakes or pepper if desired.
Pour extra virgin olive oil to an 8" pan and warm on medium heat. When the pan is well coated, add egg whites.
Sprinkle feta cheese and parsley on top then gently mix.
If you pre-mix the ingredients you will not get the same plate presentation, so this is a personal preference.
Check the underside is cooked before flipping.
Flip once, cook for 2 minutes.
Serve garnished with parsley, avocado on a crumpet and a rasher of bacon on warm plates.
This lightweight recipe is versatile with any cheese, vegetable, herb, or spice, and if whisked well, the egg mixture holds ingredients together nicely.