Keto Greek Brunch Delight: Avocado Omelette with Feta and Spinach

Allergens

Dairy (Feta Cheese)

Ingredients

• 4 large eggs
• 1 ripe avocado, sliced
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: cherry tomatoes, diced red onion, and fresh basil for garnish

Instructions

1. In a bowl, whisk together the eggs, salt, and pepper. Set aside.
2. Heat 1 tablespoon of olive oil in a non stick skillet over medium heat.
3. Add the chopped spinach to the skillet and cook until wilted, about 2 minutes.
4. Pour the whisked eggs into the skillet, allowing them to cover the spinach evenly.
5. Cook for 2 3 minutes or until the egg mixture starts to set.
6. Carefully flip the omelette over and cook for another 1 2 minutes.
7. Add avocado slices on one half of the omelette and feta cheese on top of the other half.
8. Let it cook for an additional minute before folding the omelette in half.
9. Transfer to a plate and garnish with cherry tomatoes, diced red onion, and fresh basil if desired.

Chef’s Insight

The combination of flavors in this dish creates a symphony for your palate, making it a perfect Keto breakfast option.

Notes

Adjust the amount of salt and pepper according to your taste preferences.