Recipe Story

Kale Courgette and Feta Omelette

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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.

Health

Time

30m

Cost

Nutrients

376 kcal

Carbs 10 grams

Sugars 5 grams

Total Fats 29 grams

Saturates 7 grams

Fibers 3 grams

Proteins 21 grams

Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Alcohol-Free
  • Pescatarian
  • Ketogenic

Contains Allergens

  • Eggs
  • Dairy

Servings

1

Did you know?

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!

Step 1Part 1

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.

Ingredients List

Courgettes125g
Saltto taste
Extra Virgin Olive Oil20mL
Kale50g
Eggs2
Fresh Chives5g
Fresh Parsley10g
Nutmeg0.25tsp
Chillies0.25tsp
Garlic Powder0.25tsp
Low Fat Feta25g
Harissa (optional)1tsp
Step 1Part 2

In another tray, toss shredded kale with salt and 1/3 of the oil and roast for 10 minutes in the oven.

Ingredients List

Courgettes125g
Saltto taste
Extra Virgin Olive Oil20mL
Kale50g
Eggs2
Fresh Chives5g
Fresh Parsley10g
Nutmeg0.25tsp
Chillies0.25tsp
Garlic Powder0.25tsp
Low Fat Feta25g
Harissa (optional)1tsp
Step 2

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.

Ingredients List

Courgettes125g
Saltto taste
Extra Virgin Olive Oil20mL
Kale50g
Eggs2
Fresh Chives5g
Fresh Parsley10g
Nutmeg0.25tsp
Chillies0.25tsp
Garlic Powder0.25tsp
Low Fat Feta25g
Harissa (optional)1tsp
Step 3

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.

Ingredients List

Courgettes125g
Saltto taste
Extra Virgin Olive Oil20mL
Kale50g
Eggs2
Fresh Chives5g
Fresh Parsley10g
Nutmeg0.25tsp
Chillies0.25tsp
Garlic Powder0.25tsp
Low Fat Feta25g
Harissa (optional)1tsp

COOL STUFF

Baking Tray

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