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Herbed Omelet with Zucchini and Kefalotyri

This dish pairs zucchini, grated with kefalotyri cheese, grated, eggs and fresh dill, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch
Easy
Balanced High satiety Heart friendly Low carb Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

37 g Protein
18 g Carbohydrates
49 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 3 piece (150g) eggs 215 kcal
  • 17g olive oil 150 kcal
  • 220g zucchini, grated 37 kcal
  • 50g kefalotyri cheese, grated 201 kcal
  • 10g fresh dill, chopped 4 kcal
  • 220g tomato, sliced 40 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. olive oilzucchinisalt
    Grate zucchini and squeeze out excess moisture. Saute zucchini in olive oil over medium heat with a pinch of salt until softened, 4 to 5 minutes.
  2. eggsfresh dillsaltblack pepper
    Beat eggs with chopped dill, black pepper, and a pinch of salt.
  3. eggszucchini
    Pour eggs into the skillet over the zucchini. Cook gently until mostly set, 3 to 4 minutes.
  4. kefalotyri cheese
    Sprinkle grated kefalotyri over one half, fold the omelet, and cook 1 minute more until cheese melts.
  5. tomatosalt
    Serve with sliced tomato on the side, seasoned with a pinch of salt.

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