A fluffy omelette loaded with creamy feta, juicy cherry tomatoes, and wilted baby spinach. Inspired by the flavors of the Mediterranean — satisfying, protein-rich, and naturally very low in carbs.
Crack the eggs into a bowl, season with salt and pepper, and whisk until smooth.
Heat olive oil in a non-stick pan over medium heat. Add the cherry tomatoes and cook for 1–2 minutes until they just begin to soften.
Add the baby spinach and stir for 30 seconds until wilted. Push the vegetables to one side of the pan.
Pour the beaten eggs into the pan. Tilt the pan to distribute evenly and cook undisturbed for 1 minute.
Scatter the crumbled feta and fresh herbs over one half of the omelette.
Once the edges are set but the center is still slightly soft, fold the omelette in half. Cook 30 more seconds, then slide onto a plate. Divide into 2 portions and serve immediately.
Very low in carbs, this omelette has a very low glycemic load. Even for very low-carb meals, always use your usual dosing method agreed with your care team to determine the right dose — never skip it. The fat from feta and olive oil may cause a slight delayed glucose rise 2–3 hours after eating. Log this meal in your journal to track your personal response.
