Mediterranean Diet Oyster Omelette
Elevate your breakfast or brunch game with this delightful Mediterranean Diet Oyster Omelette, a nourishing fusion of coastal flavors and wholesome ingredients. Fresh oysters take center stage, paired with antioxidant-rich spinach, juicy cherry tomatoes, and the creamy tanginess of crumbled feta cheese. Infused with garlic, fresh dill, and a drizzle of heart-healthy extra-virgin olive oil, this vibrant dish captures the essence of Mediterranean cuisine. The delicate omelette is prepped and cooked in just 25 minutes, making it perfect for busy mornings or a sophisticated weekend treat. Served with a squeeze of bright lemon, this recipe is not only a feast for your taste buds but also aligns beautifully with health-conscious eating. Whether you’re following the Mediterranean diet or simply looking to savor the goodness of fresh, wholesome ingredients, this oyster omelette is a must-try!
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Recipe Information
Ingredients
- 8 fresh oysters, shucked and cleaned
- 4 eggs
- 2 tablespoons milk
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- 100 grams cherry tomatoes, halved
- 50 grams spinach, fresh
- 50 grams feta cheese, crumbled
- 1 tablespoon fresh dill, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 lemon wedges
Instructions
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat the olive oil in a non-stick skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the cherry tomatoes to the skillet and cook for about 2 minutes until they start to soften.
Add the fresh oysters to the skillet and cook for another 2-3 minutes until they are just beginning to firm up.
Lower the heat to medium-low and add the spinach, cooking for another minute until just wilted.
Pour the egg mixture into the skillet. Cook without stirring for about 2 minutes or until the edges start to set.
Sprinkle the crumbled feta cheese and fresh dill over the omelette.
Using a spatula, gently lift the edges of the omelette and tilt the pan so uncooked eggs flow to the edges.
Once the omelette is mostly set but still slightly runny on top, fold it in half and allow it to cook for an additional 30 seconds.
Carefully slide the omelette onto a serving plate and cut it in half.
Garnish with lemon wedges and additional dill, if desired. Serve immediately.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1188 mg | 396% | |
| Sodium | 2861 mg | 124% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.5 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 68.4 mcg | 342% | |
| Calcium | 931 mg | 72% | |
| Iron | 53.2 mg | 296% | |
| Potassium | 2126 mg | 45% | |
*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.
