Low-Carb Baked Greek Omelette


You can easily make this the night before and bake it in the morning for a hot and hearty, quick breakfast.

Nutritional Info

Serves 8

Calories 195

Net Carbs 5.3 grams

Fat 12.4 grams

Protein 14 grams


1 Tablespoon olive oil, plus more for the baking dish

1/2 medium yellow onion, diced

1/2 medium red bell pepper, cored, seeded and diced

1 1/2 teaspoons salt, divided

6 ounces baby spinach (about 6 cups packed)

2 cloves garlic, minced

2 Tablespoons chopped fresh dill

12 large eggs

2 cups 1% milk

1 Tablespoons Dijon mustard

1/4 teaspoon freshly ground black pepper

4 ounces feta cheese, crumbled (about 1 cup)


Put a rack in the middle of the oven and heat to 375F. Coat a 9X13 inch dish with olive oil.

Heat the oil in a large pan over medium heat til shimmering. Add onion, pepper, and 1/2 salt. Cook, stirring occasionally, til softened, about 5 minutes. Add the spinach and garlic and toss til wilted and almost all of the liquid is evaporated, about 3 minutes. Remove from the heat and stir in the dill. Transfer to the baking dish and spread in an even layer.

Place the eggs, milk, mustard, remaining salt and pepper in a large bowl and whisk til eggs are broken and incorporated. Pout over the spinach mixture and sprinkle with the feta.

Bake til the top is light golden brown and a knife inserted in the middle comes out clean, 40-45 minutes. Cool for five minutes before slicing.

Comments and questions are most welcome!

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