Ingredients
Equipment
Method
- Melt 1/2 tbsp of the coconut oil in an 8 inch skillet over medium heat.
- Add the onion and garlic. Sauté 2 to 3 minutes, until translucent and fragrant.
- Add the cherry tomatoes and cook 2 more minutes, until they soften and start to release their juice.
- Transfer the vegetables to a bowl and set aside. Wipe the pan.
- Return the pan to medium heat and add the remaining 1/2 tbsp coconut oil.
- Once the pan is hot, lower the heat to medium-low and pour in the whisked eggs. Tilt to spread evenly.
- When the eggs are nearly set on top, spoon the cooked vegetables and chopped olives over one half.
- Crumble the feta over the vegetables.
- Fold the empty half over the filling and cook 30 more seconds.
- Slide onto a plate. Finish with chopped basil, a drizzle of olive oil, and a splash of balsamic. Serve immediately.
Nutrition
Notes
Cook the eggs low and slow. High heat is what makes an omelette rubbery and grey at the edges. If the eggs are browning, your pan is too hot.
To drop the net carbs further, cut the onion to 1/4 cup and skip the balsamic. That takes the omelette from 9.8 g to 7.8 g net carbs with almost no change in flavor.
No chicken eggs? Duck eggs work well here and are often better tolerated. Use 2 duck eggs in place of 3 chicken eggs.