Keto creamy courgette and feta omelette

Keto creamy courgette and feta omelette: a quick low-carb recipe with egg, courgette, feta and butter – creamy, savoury and easy for breakfast or a light dinner.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 420 kcal per serving
• Protein: 28 g
• Fat: 32 g
• Carbs: 6 g

Ingredients

• 3 organic eggs
• 1 courgette
• 50 g feta (sheep's cheese)
• 1 tbsp butter
• Salt
• Pepper

Method

You’ll need: frying pan · mixing bowl · grater

1. Wash the courgette, trim the ends and grate it coarsely. Crumble the feta into small pieces with your hands.
2. Whisk the eggs in a bowl and season with salt and pepper until evenly combined.
3. Melt the butter in a frying pan over a medium heat. Cook the courgette gently for a moment until it softens.
4. Pour the eggs over the courgette and scatter the feta on top. Turn down the heat and let the omelette set slowly.
5. Cook until the egg has set and the middle is still slightly creamy. If needed, cover with a lid for a moment to let it finish. In pregnancy, let the egg set completely.
6. Slide onto a plate and serve warm straight away.

Good to know

When you want something uncomplicated, this omelette is just right. It's quick in the pan and pleasantly creamy without feeling heavy.

Swaps

Butter → ghee (only traces of lactose, can take high heat); feta → goat's cheese (often a little stronger in flavour); courgette → spinach (provides folate and vitamin K); butter → olive oil (more monounsaturated fats).

Allergens

Contains egg and milk. Usually fine for children if seasoned moderately; in pregnancy, use feta made from pasteurised milk and cook the omelette until the egg is fully set.