By Dr. Shikha Sharma
0 Cart

No products in the cart.

Mediterranean Vegetable Omelet

Mediterranean Vegetable Omelet

Ingredients for Mediterranean Vegetable Omelet

  • 1 tablespoon olive oil
  • 2 cups thinly sliced fresh fennel bulb
  • 1 Tomato, diced
  • 1/4 cup pitted green brine-cured olives, chopped
  • 1/4 cup artichoke hearts, marinated in water, rinsed, drained, and chopped
  • 6 eggs
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup low fat cheese, crumbled
  • 2 tablespoons chopped fresh dill, basil, or parsley


  1. Preheat the oven to 325 degrees.
  2. In a large ovenproof skillet, heat the olive oil over medium-high heat.
  3. Add the fennel and sauté for 5 minutes, until soft.
  4. Add in the tomato, olives, and artichoke hearts and sauté for 3 minutes, until softened.
  5. Whisk the eggs in a large bowl and season with the salt and pepper.
  6. Pour the whisked eggs into the skillet over the vegetables and stir with a heat-proof spoon for 2 minutes.
  7. Sprinkle the omelet with the cheese and bake for 5 minutes or until the eggs are cooked through and set.
  8. Top with the dill, basil, or parsley.
  9. Remove the omelet from the skillet onto a cutting board. Carefully cut the omelet into four wedges, like a pizza, and serve.

Posted in
#Healthy Recipes

Post a comment

Your email address will not be published.

Select the fields to be shown. Others will be hidden. Drag and drop to rearrange the order.
  • Image
  • SKU
  • Rating
  • Price
  • Stock
  • Availability
  • Add to cart
  • Description
  • Content
  • Weight
  • Dimensions
  • Additional information
Click outside to hide the comparison bar

It's Great to see you again

Everything is where you left it