Mediterranean Diet Masala Omelette
Discover the perfect fusion of vibrant Indian spices and wholesome Mediterranean flavors with this Mediterranean Diet Masala Omelette. Packed with nutrient-dense ingredients like fresh spinach, red bell pepper, red onion, and creamy feta cheese, this protein-rich recipe elevates a classic omelette to a whole new level. Seasoned with turmeric, cumin, and black pepper, the fluffy eggs are infused with aromatic warmth, while the sautéed vegetables add texture and a garden-fresh burst of flavor. Topped with fragrant coriander and melted feta, this quick and easy omelette is ideal for a healthy breakfast or light lunch. Ready in just 20 minutes, this Mediterranean-inspired twist on the traditional masala omelette is both satisfying and brimming with global culinary flair. Perfect for fans of the Mediterranean diet and lovers of spice!
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Recipe Information
Ingredients
- 3 pieces large eggs
- 2 teaspoons extra virgin olive oil
- 0.5 cup red onion, finely chopped
- 0.5 cup red bell pepper, diced
- 1 cup fresh spinach, chopped
- 0.5 cup tomato, finely diced
- 1 clove garlic, minced
- 2 tablespoons fresh coriander leaves, chopped
- 0.5 teaspoon cumin powder
- 0.25 teaspoon turmeric powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.25 cup feta cheese, crumbled
Instructions
Crack the eggs into a medium-sized bowl and beat them with a fork until they are fully mixed and fluffy.
Add the cumin powder, turmeric powder, sea salt, and black pepper to the eggs and mix well.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.
Add the red onion and garlic to the pan and sauté until the onion becomes translucent, about 2-3 minutes.
Add the bell pepper and spinach to the skillet and cook for another 2 minutes until the spinach is wilted.
Add the diced tomato and cook for another minute.
Transfer the cooked vegetables to a bowl and wipe the skillet clean.
Add the remaining 1 teaspoon of olive oil to the skillet and warm over medium heat.
Pour the egg mixture into the skillet and let it cook undisturbed for about 2 minutes or until the edges start to set.
Spread the cooked vegetables over one half of the omelette and sprinkle the crumbled feta cheese and chopped coriander leaves evenly over the vegetables.
Using a spatula, carefully fold the other half of the omelette over the filling. Cook for another minute or until the cheese is just melted.
Slide the omelette onto a serving plate and garnish with additional coriander leaves if desired. Serve immediately.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 1556 mg | 68% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 12.7 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 330 mg | 25% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1207 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
