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Greek Frittata Omelette

This Greek-style omelette can be made with any leftover vegetables you have in the fridge


· 4 tablespoon olive oil (good fats)

· 1 medium potato peeled and cut into small cubes

· 1 medium avocado

· 1 medium red onion, chopped

· 1 medium red capsicum, finely chopped

· 10 olives, pitted and sliced

· 4 eggs, lightly beaten

· 30g feta cheese, crumbed

· 1 tablespoon chopped fresh flat-leaf parsley, plus extra for garnish

· Freshly milted sea salt, to taste

· Freshly ground black pepper, to taste


· Heat half the olive oil in a frying pan over medium heat and lightly fry the potato pieces, until golden brown and beginning to soften. Remove from pan and drain on kitchen paper.

· Add remaining olive oil to frying pan over medium heat and sauté onion until translucent. Add capsicum, olive and sweet potato then stir-fry lightly for a minute or 2.

· Add egg, avocado, sprinkle over feta and parsley, season will salt and pepper, and cook until the egg sets. Place under grill for 2-3 minutes to set the egg on top, take care not to burn.

Servings: 2

Per Serv

Calories: 384

Protein: 14.9g

Carbohydrates: 13.1g

Total Fat: 30.4g

Saturated Fat: 6.1g

Sodium: 428g

Fibre: 4.2g

Source: The Mediterranean Diet Cookbook - Dr Catherine Itsiopoulos (PhD APD)


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