greek

Herbed Omelet with Zucchini and Kefalotyri

Name: Herbed Omelet with Zucchini and Kefalotyri
Yield: 1 serving
Cuisine: greek
Ingredients: 150 g eggs; 17 g olive oil; 220 g zucchini, grated; 50 g kefalotyri cheese, grated; 10 g fresh dill, chopped; 220 g tomato, sliced; 2 g salt; 0.6 g black pepper

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

Set your calorie target 650 kcal

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

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.
eggsfresh dillsaltblack pepper
Beat eggs with chopped dill, black pepper, and a pinch of salt.
eggszucchini
Pour eggs into the skillet over the zucchini. Cook gently until mostly set, 3 to 4 minutes.
kefalotyri cheese
Sprinkle grated kefalotyri over one half, fold the omelet, and cook 1 minute more until cheese melts.
tomatosalt
Serve with sliced tomato on the side, seasoned with a pinch of salt.