- 1
Ingredients
- 2 eggs, beaten
- salt and pepper
- 1 teaspoon coconut oil
- 1/4 cup thinly sliced white or brown mushrooms (3 medium)
- 1 shallot, thinly sliced
- 1 1/2 cups mixed salad leaves or spinach/arugula blend
- 6 cherry tomatoes, halved or quartered
- 1 small zucchini or cucumber, cut into bite-sized chunks, Optional
- fresh herbs of choice - basil, mint, parsley, dill, etc.
- 30 grams feta cheese
- 1/2 teaspoon or so Italian chopped hot peppers in the jar
- 2 teaspoons best olive oil
- freshly squeezed lemon juice, to taste
Preparation
Step 1
Melt coconut oil in medium-sized non-stick skillet and fry mushrooms and shallot over medium-highish heat until golden brown on one side.
Stir mushrooms and shallots and pour egg over, reducing heat, if necessary. Cook omelet until golden on bottom and set on top, covering with a lid if needed.
Meanwhile, combine hot peppers, olive oil and lemon juice in a bowl with salt and pepper to taste. Add greens, fresh herbs, tomatoes and optional zucchini or cucumber and toss well, adjusting seasonings as needed.
Just before serving, sprinkle feta on one half of omelet and let melt for 30 seconds or so. Remove omelet to a plate, spoon salad over half without the cheese and fold over to enclose salad and serve.
Nutrition Facts
1 Serving
Amount Per Serving
Calories 387.4
Total Fat 29.8 g
Saturated Fat 12.3 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 6.7 g
Cholesterol 405.0 mg
Sodium 451.1 mg
Potassium 743.5 mg
Total Carbohydrate 12.9 g
Dietary Fiber 2.4 g
Sugars 2.0 g
Protein 22.9 g