How to make Kale Courgette and Feta Omelette
This delicious egg omelette is prepared with roasted courgettes, crispy kale, and crumbled low-fat feta.
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It is an easy meal ideal for a high-protein breakfast or your next lunch box.
One omelette is under 250 kcal and low in carbs, perfect for weight loss and keto diets.
Most of the antioxidants found in zucchini are packed in its skin.
A health-boosting vegetable
Courgettes are a great source of free-radical fighting antioxidants, but you can easily lose them whenever you peel the skin of this vegetable.
We love cooking with zucchini as they are low in carbs and loaded with goodness.
Tap the link below to discover tasty recipes that use them!
Lay sliced courgettes flat over a baking tray lined with parchment paper and season with salt and 1/3 of the oil. Roast them in the oven at 190°C (374°F) for 15 minutes.
In another tray, toss shredded kale with salt and 1/3 of the oil and roast for 10 minutes in the oven.
In the meantime, whisk the eggs with chives, parsley, nutmeg, chillies, and garlic powder in a bowl. Heat the remaining 1/3 of oil in a non-stick pan, pour the beaten eggs, and cook for 5 minutes.
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{{/ items}} {{^ items}} {{/ items}}Transfer onto a serving plate and layer roasted zucchini and kale over one half of the omelette. Fold the frittata over the vegetables and sprinkle with feta crumbles.
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